1 cup wild onions, cleaned and chopped
1 cup water
6 eggs - scrambled
¼ cup bacon drippings
Cut up enough wild onions to fill a 6 to 10 inch skillet. Place water and onions in a pot. Cover boil until onions are tender. Put cooked onions and bacon drippings in a skillet and heat. Put eggs on top. Stir well until eggs are scrambled. Serve hot.