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Scrambled Eggs with Green Peppers

Place one tablespoon of butter in a frying-pan. Break six eggs in a bowl; add without breaking the eggs two tablespoons of cream, pepper and salt. Turn all into the hot butter and as the eggs begin to cook quickly add two finely chopped sweet peppers from which the seeds have been removed.

Stir incessantly in all directions until the mass is creamy. Serve on toast.