Instructions: Beat the eggs lightly with a fork.

If desired add the water for softer eggs.

Season with salt and a pinch of freshly ground white pepper.

In a heavy bottomed saucepan melt the fat.

Add the egg batter and cook over medium low heat continually stirring.

When beginning to set remove from heat and let cool.

Spread the bread with margarine or butter.

Cover with the meat and put a generous spoonful of the cold scrambled eggs on top.

Garnish with parsley.

Variation: Substitute dried beef for the reindeer meat.

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