Butter or margerine
Eggs (approximate 2 per person)
Salt and pepper to taste
Heat butter in small sauce pan at medium heat. Stir until melted. Add milk to just fill the bottom of the pan. Add eggs and stir into milk with a fork. Keep stirring and folding with a fork (scraping and turning eggs over and over gently) until liquid has been absorbed and eggs look dry. If they remain wet or don't form into clumps, add an additional egg. If they get too dry, add a bit more milk or butter. Very flexible recipe.
Serve (as shown) or with bacon, toast and jam or your choice of breakfast or lunch favorites.