Breakfast Egg Soup - cooking recipe

Ingredients

2 large eggs
1 cup 2% low-fat milk
1/8 cup butter
salt and pepper

Preparation

Beat eggs and milk in bowl with whisk or fork.
add salt and pepper.
Melt butter in sauce pan on low to medium heat.
pour eggs and milk into sauce pan and turn to high.
Stir occasionally to blend in butter and keep contents on bottom from burning.
Bring mixture to boiling point and reduce heat to medium.
The egg soup will start to thicken and become lumpy.
Leave on medium for about 1-2 minutes stirring to prevent burning.
Turn off stove and let sit for another 2 minutes to finish
thickening.
Serve in bowl with toasted buttered bread.