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Tuesday, August 30, 2011

Salmon and Egg Scramble

My sister, Debra, is a follower and a critic of my blog.  She was there for all of the meals that our Mother cooked, too, but we sometimes have different memories.  She recently e-mailed me that my blog for Fig Preserves was not a favorite memory for her.  She said that she always hated to smell the figs cooking!  I have a feeling that she will not like today's blog either.   Mother, Daddy, and I loved to have Salmon and Egg Scramble for supper.  We would eat it with saltine crackers.  When I cook it at our house, I am the only one who eats it.  I don't mind.  There's plenty just for me!

Thanks, sister, for being supportive of everything that I do!

                                                        Salmon and Egg Scramble

2 - 6 oz. pkgs. Chicken of the Sea Pink Salmon, Skinless & Boneless
4 eggs
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. margarine

Stir together salmon, eggs, salt, and pepper.  Melt margarine in iron skillet.  Pour salmon mixture into skillet.  Cook over low heat and stir lightly until eggs are set.


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