Classic Scrambled Eggs - cooking recipe

Ingredients

1 can condensed cream of chicken soup
8 eggs, beaten
dash of pepper
2 Tbsp. margarine or butter
chopped fresh parsley or chives to garnish

Preparation

In a medium bowl, stir soup until smooth.
Gradually blend in eggs and pepper.
In a 10-inch skillet over low heat, melt margarine.
Pour in egg mixture.
Add eggs begin to set, stir lightly so uncooked egg flows to bottom.
Cook until set but still very moist.
Garnish with parsley or chives.
Serve immediately. Serves 4.