Eggs scrambled with luncheon meat
1 cup diced luncheon meat
1 tablespoon cooking fat or oil
4 eggs, beaten
¼ cup milk
¼ teaspoon salt
Pepper
Salami, canned cured pork loaf, bologna, frankfurters, or any other spiced or smoked luncheon meat makes a good combination with eggs for this quick dinner dish.
Lightly brown the diced meat in the fat or oil in a fry pan over moderate heat.
Combine eggs, milk, salt, and pepper and add to the meat.
Cook, stirring constantly, until eggs are done.
Menu Suggestion
Serve with baked potatoes, carrot and celery sticks, and tomato aspic salad. Have fruit dumplings for dessert.
For Variety
Use chopped cooked chicken, turkey, rabbit, or giblets. With poultry, substitute broth for the milk for more flavor.
Or, instead of meat, use ¾ cup cottage cheese or chopped Cheddar cheese, adding the cheese to the egg mixture before cooking. Serve these scrambled eggs with broiled, fried, or stewed tomatoes, or with tomato sauce.