Cream of Celery Soup and Scrambled Eggs

• 1 can Cream of Celery Soup.
• 8 eggs beaten.
• Dash ground black pepper.
• 2 tbsp. butter or margarine.
• Chopped fresh parsley or chives.

Stir soup until smooth. Beat in eggs and black pepper.
Heat butter in skillet. Add egg mixture. Cook until eggs are set but still very moist, stirring lightly. Sprinkle with parsley.