Creamy Scrambled Eggs

• 12 eggs, slightly beaten
• 1 tsp. chopped fresh dillweed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup butter or margarine
• 1/2 cup sour cream

Directions:

Combine first 4 ingredients and set aside. Melt butter in a large, nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until mixture begins to set on bottom. Draw a spatula across the bottom of pan to form large curds. Continue until eggs are thickened but still moist; do not stir constantly. Fold in sour cream. 12 servings.

By Robin