4-5 bunches wild onions (about 4-5 onions each)
Or very thin domestic ones
1/4 c. water
6 eggs
2 tbsp. butter
2 tbsp. milk
Spices of choice

In Cherokee country, Oklahoma, onions and eggs are considered a good springtime brunch treat. Wild onions, small and tender, are used. However, very thin domestic onions can be substituted.

1. Chop 16-18 thin onions. Put in the frying pan and add water. Boil the onions; do not let them cook dry. After 5 minutes, drain the onions.

2. Melt the butter in the pan. Scramble the eggs and milk in the butter and onions. Spices of choice from oregano to chile can be added.

This dish can be served with sectioned grapefruit with a tablespoon of creme de menthe poured over the top.