1 (7 1/2 oz.) can pink salmon
2 eggs, med. size
A little black pepper

Remove bones, fat and skin from salmon. Add eggs and black pepper to salmon in a bowl. Mix well. Pour into hot fat or oil in a skillet at medium heat. Cook and scramble for several minutes until thoroughly heated and eggs are done. Serves 3.

This is a favorite for breakfast, served with hot biscuits and cream spray.