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Scrambled Eggs with Mint

Crack eight fresh eggs in a bowl, add a half gill milk, season with a half teaspoon salt and two saltspoons pepper, adding one heavy teaspoon freshly chopped, very fresh mint leaves, and briskly beat up with a fork one minute. Heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, briskly mixing meanwhile, dress on a hot dish and serve.