Brains from three squirrels (fox squirrels have the largest brains)
Half a dozen eggs
3 tablespoons vegetable oil
Salt and pepper to taste
In a large skillet heat the oil and add in the squirrel brains. Using a wooden spoon keep the brains stirred in order to break them up and keep them from being in a large clump. When the brains begin to get a good firm texture and start to brown add the eggs and the seasonings and cook until the eggs are done. Serve with toast and hash browns.