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Scrambled Eggs (This famous breakfast)

This famous breakfast and garnishing dish can best be made by the use of Blanchard Evaporated Eggs.

Put two heaping tablespoonfuls of Blanchard Evaporated Eggs into six tablespoonfuls of water-stir until entirely dissolved. Put the mixture into a cooking dish greased with butter and stir slightly until cooked through. Serve very hot on buttered toast, or use as garnish on grilled meats, poultry or game.

Note: The above is the equivalent of two eggs. If more than two eggs is desired, add the portions in same manner.