YOU WON'T GET SICK EATING THESE EGGS - BUT YOU MAY TURN GREEN!

sharp knife î aluminum foil î medium sized mixing bowl î wire whisk or eggbeater

1. Prepare the sausage links according to the directions on the package. After they have cooled slightly, carefully slice them in half lengthwise. Wrap them in aluminum foil and set aside.
2. In a medium-sized mixing bowl, combine the eggs, milk, salt and pepper. Beat with a whisk until frothy. Slowly add food coloring, 1 drop at a time, until you reach your desired shade of gangrene green.
3. Heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle. Add the chopped onions (toenails) and saute for a few minutes. Then add the egg mixture to the pan.
4. Stir the egg mixture with a long-handled fork or spatula until the eggs are firm and not too runny. When the eggs are almost done, add the sausage links (little legs) and cook just until the sausage is heated.
5. Transfer the Gangrenous Scrambled Legs to individual plates or a serving platter.