1 (16 ounce) can pink salmon
2 tablespoons butter or margarine
1 tablespoon flour
1/4 teaspoon salt
1/2 cup milk
Drain and de-bone salmon. Put salmon in a heavy skillet with melted margarine. Sprinkle flour and salt over salmon and stir well.
Beat eggs and milk together; pour over salmon. Cook over low heat, stirring lightly, until eggs are set.
Serve over grits or toast.