Scrambled, poached, fried –

Egg’s diversity cannot be denied.

On toast, or with chips –

taste great upon my lips.

Cakes, biscuits, quiche –

Egg’s uses never cease,

An omelette, with lots of milk,

taste as soft as expensive silk.

Published by writerravenclaw

I am a fifty something mother of two grown up children, and one beautiful grandchild. I have been married for nearly thirty-four years. My first book was published ten years ago. I wrote my book Sticks and Stones because of my experience of being bullied at school.

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