Creamy Scrambled Eggs - cooking recipe

Ingredients

1 (10 3/4 ounce) can cream of chicken soup or (10 3/4 ounce) can cream of celery soup
8 eggs, beaten
1 dash pepper
2 tablespoons butter
fresh parsley, chopped (to garnish)

Preparation

Stir soup until smooth.
Beat in eggs and pepper.
In a skillet, melt butter, and cook egg mixture in butter, stirring lightly, until eggs set (will still be very moist).
Sprinkle with parsely to garnish, if desired.