Scrambled Eggs


2 eggs

1/4 teaspoon EPIS

1 teaspoon Olive Oil

1/2 tablespoon Butter

Salt to taste



In a small skillet heat oil and butter on medium. Whisk eggs and EPIS in a bowl.

Pour in eggs and use a spatula to gently pull it across the pan.

Continue to pull and fold until no visible liquid eggs.


Serve immediately! Enjoy.