2 eggs
1 tbl. margerine
1/2 tsp Dillweed
1/4 tsp Italian seasoning
1/4 tsp. Celery Seed
1 slice ham 1 slice bacon
3 tbs. milk
Dice the ham and slice the bacon into small pieces. Put 1 tbs. margarine into a pan and
melt over medium heat. When butter melts, spread it out along the pan and add bacon
and ham. Cook for about 10 minutes or until crisp. Don’t forget it. Meanwhile, Put the rest
of the ingredients into a bowl, without the egg shells. Beat well with a whisk. When the
bacon and ham are crisp, add the egg batter to the pan and frequently stir, breaking up
the eggs, until the eggs are scrambled.
Serves 1.
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