Scrambled Eggs

Beat up 4 eggs, with salt and pepper to taste; put 1 oz. butter into a saucepan; directly it is melted put in the eggs, and keep constantly stirring with a spoon until they are nearly set, adding at the last a little finely-minced parsley.

Scrambled Eggs with Asparagus

Parboil some asparagus points, cut the size of peas, in salted water, drain them and toss them in a little butter till quite hot. Scramble some eggs as in the preceding recipe, and, when nearly set, add the asparagns points instead of the parsley.

Scrambled Eggs with Tomatoes

Beat up 4 eggs with a tablespoonful of French tomato sauce, or one large tomato, peeled, freed from pips, and chopped small, and proceed as above.

Scrambled Eggs with Onions

Chop coarsely 2 slices of Spanish onion; put them into a saucepan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in 4 eggs beaten together with pepper and salt to taste; keep on stirring till the eggs are nearly set, and then serve.

Scrambled Eggs With Fish

Pick out the meat of any remnants of fish, such as salmon, turbot, cod, haddock or whiting, and with a silver fork break it up small; take 2 tablespoonfuls of this and 4 eggs; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced; then proceed as in first recipe.

Scrambled Eggs With Ham

Beat up a tablespoonful of grated ham with 4 eggs, and pepper to taste; put them into a saucepan with a piece of butter, and stir till nearly set.

Scrambled Eggs with Cheese

Put 4 eggs and 3 tablespoonfuls of Parmesan cheese into a basin with a sprinkling of pepper; beat all together, and proceed as in the first recipe, omitting the parsley.

Scrambled Eggs (on Toast)

Any of the foregoing may be served on slices of buttered toast, but if so served they must be even less set, at the time of serving, than when served plain; or neat bread sippets, fried in butter, may be served round them.