Scrambled Eggs and Chips

I'm guessing that Grandma never made this version of scrambled eggs, but she copied it down when she was visiting her daughter in Arizona. The note at the top indicates that it was from Betty's Fort Frances Cookbook:

Grandma lived in Fort Frances, Ontario in her younger years; her father Jacob Miller worked in the paper mill there. They moved around a lot during Grandma's growing up years, always to towns where there was a paper mill, which included Little Falls, Minnesota. Grandma's father spent his later years in Fort Frances, and Grandma had relatives there. She would take an occasional trip there with her husband, and later, with her son and/or daughter. (I believe even some of my siblings visited there with either Aunt Betty or Uncle Harold and Grandma.)

The only item in this recipe that's distinctly Fort Frances is the "Fort Frances butter," which is easily replaced by whatever butter you happen to have on hand. This is the perfect recipe for when you have a part of a bag of potato chips lying around that are a little more crushed than you'd like for snacking, and it's very easy to transform them into this tasty breakfast or brunch option.

My sons were expecting "a waste of perfectly good potato chips," which tend to be a rare commodity around here. They were pleasantly surprised, however. "This is good!" one said. The other thought it could be improved considerably by reducing the amount of green onion and eliminating the mushrooms. Both the grown ups wouldn't change a thing about this recipe - except maybe sauteing fresh mushrooms instead of using canned. But it turns out very well as written.

To make scrambled eggs with chips you'll need

1 cup crushed potato chips

1 teaspoon butter

1 4-ounce can of sliced mushrooms

1 teaspoon (reduced-sodium) soy sauce

2 green onions, thinly sliced

4 eggs

Measure potato chips and place them near your skillet. Heat butter in medium-sized skillet over medium heat. Drain mushrooms and mix in the sliced onion and soy sauce. Beat eggs with a fork and pour them in the hot skillet. Cook, stirring occasionally, until the eggs have mostly solidified. Stir in the mushroom mixture and the potato chips. Turn off the heat and allow to continue cooking until the eggs are done. Serve immediately.