Shake up breakfast with some easy eggs.

Byline: KIDS COOK by The Register-Guard

My name is Kathleen Beardsworth and I'm in fourth grade at Evergreen Elementary School. I enjoy dancing and playing the piano.

I got this recipe from "Betty Crocker's Kids Cook!"

I first made it for my mom and dad because they wanted me to make something besides junk food. They loved it! I've made it for guests who like eggs. I hope you enjoy it as much as they did!

Shake-'em-Up Scrambled Eggs 

1/2 small tomato, washed and chopped

2 large eggs

1/4 cup shredded Cheddar cheese

1/8 teaspoon salt

2 teaspoons butter or margarine

2 slices bread

Put chopped tomato in a clean jar.

Crack the eggs on the side of the jar, letting eggs slip into the jar. Add the cheese and salt to the tomato pieces and eggs. Cover jar tightly with the lid and shake well.

Put the butter in a skillet. Heat over medium heat until melted (you can tilt the skillet so inside of skillet will be coated with butter.)

Pour egg mixture into skillet and cook without stirring. Stir eggs gently with a pancake turner when eggs in bottom of pan start to get firm.

Cook about 5 minutes longer or until eggs are slightly firm but not runny, stirring occasionally.

Toast the bread in a toaster (see note). Cut in half on a cutting board, using a knife. Serve scrambled eggs over toast slices. Enjoy!

Serves 1.

Note: I start the toast before the eggs start to cook so they are done at the same time.

Variations: Use ham instead of tomato. Use 4 eggs instead of 2 eggs for 2 servings. Don't put the tomato or ham and cheese in the jar. Just put them directly into skillet after eggs.

If you are under 16 and have a recipe you'd like to share with our readers, send the recipe, a photo of yourself, your name, age, phone number, the name of your school, the source of the recipe and some of your interests (besides cooking) to: Kids Cook, The Register-Guard, P.O. Box 10188, Eugene, OR 97440. Recipes are tested and edited by Maryana Vollstedt.