1 tbsp. butter
3/4 c. sliced celery
1 can cream style corn
10 1/2 oz. can oyster stew
1 c. milk
2 eggs, slightly beaten
1/8 tsp. nutmeg
1 (8 oz.) can oysters

Saute celery in butter until tender. Add oyster stew, corn, can of oysters (coarsely cut), liquid, and milk. Heat, stirring now and then, until hot. DO NOT BOIL. Pour beaten eggs into large dish or casserole and add nutmeg. Stir hot soup into eggs. Serve at once!