Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the parsley.
After Margaret had learned how to make these perfectly, she began to mix other things with the eggs.
SCRAMBLED EGGS WITH TOMATO
When Margaret had a few tomatoes she would take them, add a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley, and simmer it all on the fire for five minutes; then she would cook half a teaspoonful of minced onion in the butter in the hot frying-pan as before, and turn in the eggs, and when they were beginning to grow firm put in the tomato. This made a very nice breakfast dish.
SCRAMBLED EGGS WITH CHICKEN
Chop fine a cup of cold chicken, or any light-coloured meat, such as veal, and heat it with a tablespoonful of water, a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley. Cook a half-teaspoonful of minced onion in the butter you put in the hot frying-pan, and turn in the eggs, and when they set, mix in the chicken.
Sometimes Margaret used tomato, as in the previous recipe, and the chicken in the eggs, when she wanted to make a large dish.
EGGS BALDWIN
Boil 5 or 6 eggs hard. Put them into cold water, then shell them, make a white sauce the same as already described on page 8, with pepper and salt to taste. Remove the yolk from the whites, cut up the whites in slices, and put into the sauce to boil up for a minute. Pass the yolks through a wire sieve, put the sauce and egg mixture into a dish, and decorate the top with the yolk and some chopped parsley.