Creamy Scrambled Eggs

Ingredients

6 Roberts Eggs
1/2 cup Roberts Sour Cream
1 teaspoon prepared mustard
3/4 teaspoon salt
1/4 teaspoon MSG
1/8 teaspoon pepper
2 tablespoons minced onion
2 tablespoons minced parsley
3 tablespoons Roberts Butter or Margarine

Preparation

In a mixing bowl, combine eggs, sour cream, prepared mustard, salt, MSG and pepper; beat with rotary beater just until blended. Add minced onion and parsley; blend well. Melt butter in skillet; pour in egg mixture and cook slowly over low heat. With a fork or spoon, lift mixture from bottom and side of pan as it thickens, allowing uncooked part to flow to bottom. Avoid stirring. Cook until eggs are thick and creamy throughout, but still moist. Serve immediately on hot buttered toast.

Yield: 4 servings