Eggs Eli

• 1 garlic clove, peeled
• 2 tablespoons butter
• 8 eggs, cracked into a bowl
• 1 tablespoon finely minced anchovy
• 3 tablespoons finely minced Virginia ham, or other smoked ham

1. Rub the inside of a large skillet with the garlic clove.
2. Place over medium-high heat and add the butter.
3. When it's nice and foamy, pour in the eggs.
4. Sprinkle the anchovy and ham over the eggs, then begin scrambling them, stopping when they're done to your liking.

garlic, butter, eggs, anchovy, virginia ham

Taken from cooking.nytimes.com/recipes/10405 (may not work)