6 eggs for sm. family, 8 eggs for lg. family
1 tbsp. milk per egg
Dash of salt
Smattering of ground pepper
Some orange cheese (not Velveeta)
Some white cheese

Grate cheese on plate. Crack eggs and place in large bowl. Add the milk and stir with a table fork (don't stir too much). Sprinkle in salt and grind in a bit of pepper. Pour mixture into your big black skillet over medium heat. Add some of both cheeses. Take your spatula and loosen the eggs from pan so mixture goes to bottom. After awhile, you flip the eggs and kind of scramble them. When they are done cooking, add the rest of the cheese and cover so the cheese melts on top. Pop in the toast so you can eat your eggs with hot, buttered toast (and maybe preserves or cinnamon and sugar if you've got it).