Flighty Eggs

1 breast of blue grouse, sliced very thin

6 eggs

1/4 cup cream

1 small scallion or 1/2 teaspoon chopped onion

2 tablespoons butter

Saute grouse in a small amount of oil, drain, set aside and keep warm. Heat melted butter and cream, add onions, then beat in eggs. As eggs start to firm up, add grouse and cook until eggs are scrambled and done. Serve with buttered toast.

Copyright 1998-2014 Stephen Ricciardelli