Marinara Egg Scramble
|Canned marinara sauce||1 Pound|
|Milk||1⁄4 Cup (4 tbs)|
|White bread slice||4 , toasted and halved diagonally|
Heat marinara sauce until bubbly in a small saucepan.
Beat eggs with salt, pepper and milk until blended in a medium size bowl.
Melt butter or margarine in a medium-size skillet; pour in egg mixture.
Cook slowly, lifting mixture around edge as it cooks, just until eggs are set but still shiny moist on top.
Place 2 toast triangles on each of 4 heated serving plates; spoon eggs on top; spoon marinara sauce over all.