Tuna And Egg Scramble

Tuna and egg scramble.
  • 1 can (6-1/2 or 7 ounces) tuna
  • 1/2 cup chopped onion
  • 3 tablespoons adulate or added fat, melted
  • 7 eggs, beaten
  • 1/3 cup milk
  • 1 tablespoon auto juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • Toast points
  • Chopped parsley
  1. Drain tuna. Breach into ample pieces.
  2. Cook onion in adulate until tender.
  3. Combine eggs, milk, auto juice, Worcestershire sauce, salt, cayenne pepper and tuna.
  4. Add to onion admixture and baker until eggs are firm, active occasionally.
  5. Serve on acknowledgment points.
  6. Garnish with parsley brindled over the top.
Serves 6.

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