3 eggs
1 tbsp. sugar (opt.)
1/8 tsp. salt
1 1/2 c. milk

In a 1 quart casserole beat eggs, sugar and salt with a wire whisk. Scald milk in glass measure, microwave at high 3 to 4 minutes. Gradually add to egg mixture. Cover dish with paper towel and micro on low 10 to 12 minutes. Serve over buttered toast and sprinkle with mixed sugar and cinnamon. (Custard can be made in double boiler on stove.)