|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, thinly sliced|
|Milk||1⁄2 Cup (8 tbs)|
|Pepper sauce||1 Teaspoon|
|Parsley||2 Tablespoon, chopped|
|Brown mustard||1 Tablespoon|
|Salami||3 Ounce, thinly sliced|
In medium skillet melt butter; cook onions over low heat about 15 to 20 minutes or until lightly golden.
Meanwhile, in large bowl beat together eggs, milk, Tabasco® sauce and salt.
When onions are cooked, stir in egg mixture.
When edges begin to set, draw cooked portions toward center so uncooked portion flows to bottom.
Stir constantly; cook over low heat about 4 to 6 minutes or until eggs are cooked throughout, but still moist.
Gently stir in parsley.
Split and toast English muffins; spread with mustard.
Top with salami slices and egg mixture.