INGREDIENTS:

• 3 Eggs
• 1/2 Cup Milk or Cream
• 2 Tablespoons Butter/Margarine
• 1/2 Level Teaspoon Salt

METHOD:

Whisk eggs. Heat milk and butter/margarine. Stir in eggs and salt. Cook over low heat, stirring continually until thick. Serve at once. May be served on toast and topped with crisp bacon or dusted with chopped parsley or paprika.

VARIATIONS OF SCRAMBLED EGG:

Corn Scramble: Add 1/2 cup of sweet corn to the above recipe.

Ham Scramble: Add 1/2 cup of chopped ham.

Tomato Scramble: Substitute 1/2 cup tomato puree for milk; also add 1 level teaspoon of finely chopped onion or chives.

Serves two