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In A Saucepan, Melt 2 Tablespoons Butter. Stir In Flour Until Smooth. Add Milk And Bouillon. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened. Set Aside. In A Large Skillet, Melt Remaining Butter. Add Eggs; Cook Over Medium Heat Until Eggs Begin To Set, Stirring Occasionally. Add White Sauce; Mix Well. Cook Until The Eggs Are Completely Set. Garnish With Parsley If Desired.
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