SCRAMBLED EGGS WITH MUSHROOMS
- 4 eggs
- 1 heaping tablespoonful (1 oz.) butter
- 8 small mushrooms
- 1 tablespoonful cream
- 1 slice buttered toast
- Salt, pepper, and red pepper
Wash and peel the mushrooms, chop them finely, and fry them in a little melted butter. Beat up the eggs, and pour them into a saucepan; add the cream, mushrooms, butter, and seasonings. Stir over a quick fire until the eggs are lightly set.
Have the toast neatly trimmed ready on a hot fireproof dish, put the egg mixture on the top of it, and serve immediately.