2 - 3 eggs

Small skillet, 7-inch

(Yield: 1 - 2 servings)

1 teaspoon butter or margarine

2 tablespoons jelly

Salt and pepper

Break the eggs in a bowl, add a little salt and pepper, and beat with a fork until the yolks and whites are thoroughly mixed.

Heat the skillet with the butter and pour in the beaten eggs.

Keep over low heat. When the bottom of the egg mixture is firm and the top soft but not runny, spoon in the jelly evenly over the back half of the egg surface.

Loosen the egg mixture on the unjellied front half around the edge of the pan. Tip the pan away from you and flip the front half of the egg mixture over the back half.

Let is sit for a minute before serving.