Scrambled Egg Sandwich

Scrambled Egg Sandwich.
by Brent Evans
Two free range chicken eggs, no more than 5 days old. Chickens should get over half their lives running around outside.
So should we.
Melt a couple slices of sweet cream salted butter into an aged iron skillet that has never been washed with soap, just hot water and scouring. Put a flame under the skillet.
Slip some slices of bread into the toaster and get her cookin.
Bust open two eggs per person and mix em up in a bowl, and when the butter is melted and the skillet is well lubricated, pour in the eggs (some sophisticates may add sauteed chopped peppers, cilantro, onions, tomatoes, or whatever), and scramble em up.
Coat the toast with real mayonnaise – no substitutes. Plop scrambled eggs on a piece of toast, and top it off with gobs of Heinz Tomato Ketchup. Lettuce can add a delightfully crisp green accent. Add the other piece of toast on top, and you are ready to chow down.