4 tbsp. butter
1 c. sour cream
3/4 tsp. salt
Chopped parsley
2 tbsp. all purpose flour
2 doz. eggs
1/8 tsp. white pepper

(Condiments: about 1 cup each; crisp bacon bits, shredded Cheddar cheese, sliced ripe olives, sliced green onions, small cooked shrimp and sour cream.)

In a small pan over medium heat, melt 2 tablespoons of the butter. Stir in flour and cook until bubbly. Remove from heat and blend in sour cream. Return to heat and cook until bubbly and smooth; set aside. Beat together eggs, salt, and pepper. In a wide frying pan over medium low heat, melt the remaining 2 tablespoons of butter; pour in eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Remove from heat and gently stir in sour cream mixture. Turn eggs into a serving dish and garnish with parsley. Keep warm on an electric warming tray for as long as 1 hour. Serve condiment in individual bowls. Makes about 12 servings.