| | Directions | | Heat oil in a large heavy skillet. Add the bread, stirring quickly to coat the bread. Turn heat to medium or low. When bread is slightly browned, add onion tops stirring almost constantly until onion tops wilt and seem cooked through. Break eggs over mixture and add salt, stirring slowly but constantly to try and distribute the eggs all through the mixture. Served immediately is best. |
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| Ingredients | | - |  | 1 vegetable bowl of onion tops, cut into 1/2 inch pieces (large) |
| - | | 1 vegetable bowl of bread crusts or old bread, torn into small pieces (large) |
| - | | 1/2 cup oil |
| - | | 3 Eggs |
| - | | 3 teaspoons salt |
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