Four or five large eggs
Milk, one generous tablespoon per egg
Salt and pepper
Slices of pepperoni, 3 or 4 per egg
Whip up eggs in small bowl, add milk, salt and pepper.
Heat up pan, with a small pat of butter. Cook pepperoni until thoroughly hot and dark red.
Cool and drain on a paper towel.
Scramble the eggs in the same pan, turning eggs often so they don’t burn.
Serve immediately.