Breakfast Egg Soup

1. 1

   Beat eggs and milk in bowl with whisk or fork.

2. 2

   add salt and pepper.

3. 3

   Melt butter in sauce pan on low to medium heat.

4. 4

   pour eggs and milk into sauce pan and turn to high.

5. 5

   Stir occasionally to blend in butter and keep contents on bottom from burning.

6. 6

   Bring mixture to boiling point and reduce heat to medium.

7. 7

   The egg soup will start to thicken and become lumpy.

8. 8

   Leave on medium for about 1-2 minutes stirring to prevent burning.

9. 9

   Turn off stove and let sit for another 2 minutes to finish

10. 10

    thickening.

11. 11

    Serve in bowl with toasted buttered bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.