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This is one of those homely, comforting kind of things that's so simple to make. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Combine eggs, salt, pepper and milk.
- Melt butter in a skillet, pour in egg mixture and cook over low heat stirring constantly.
- Spread toast with ketchup, heap with scrambled eggs and sprinkle with cheese.
- Place in broiler to brown and melt cheese.
- Serve at once.