2 eggs
2 bread slices (preferably white or wheat)
milk
paprika (optional)
onion powder (optional)
garlic powder (optional)
dash of salt

First put a regular sized skillet on your stove, and turn the stove heat on to warm/hot or in between the 6 and the 7 if you have that kind of stove setting.

Next, take your 2 eggs, and crack them on a bowl and let the egg white and the yolk stay with each other in the bowl. Next put a little (NOT TOO MUCH) milk in the bowl, next put a dash of paprika, onion powder, and garlic powder in the bowl (again, the paprika, onion powder and garlic powder are optional).

Take a fork and stir them so they are all well mixed and all you see is yellow and maybe a few red spots from the paprika if you used it.

Once your skillet is hot, take the bowl of eggs and dump them in to the skillet. DO NOT LET THE EGGS SIT. If you let the eggs sit, they will become dry, and not as "spongy".

Once you put in the eggs, after about 10 to 15 seconds start moving them to one side and it should already be forming into scrambled eggs by now. Let them stay in the corner for about 30 seconds, to 1 and a half minutes. Then turn them over and put your two slices of bread in the toaster.

Now starting moving your bunched up eggs to the other side of the pan so they don't cook too much.

Cooks Tip: It's good to keep most food moving while cooking.

Pop! Once your toast shot up the toaster, put your now cooked eggs equally on each slice of bread ( this may require cutting your clump of scrambled eggs in half).

Now put a dash of salt on each clump of eggs on the toast and enjoy!

Good for breakfast and a snack if your hungry.

Submitted by: Ben Davis