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Scrambled Eggs with Sweet Peppers

Cut three Spanish sweet peppers into quarter-inch square pieces, place in a frying pan with a tablespoon butter and gently cook for five minutes; crack eight fresh eggs in a bowl, add half a gill of milk, season with half teaspoon salt and one saltspoon white pepper. Sharply beat up for one minute, then pour the eggs over the peppers, mix well with the wooden spoon and cook for six minutes, very frequently, in fact almost continually, stirring them. Dress on a hot deep dish and serve.