Scrambled Eggs with Parsley
Written by on September 30th, 2008 in Parsley.
Scrambled Eggs with Parsley
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 to make these perfectly, she began to
mix other things with the eggs.