In a medium size bowl beat 6 eggs, adding salt, ¼ cup of heavy cream and 2 tablespoons of evaporated or dry milk until light and frothy. Melt butter in an omelet (or frying) pan and pour in egg mixture. Sauté eggs until firm on pan side. Spread spaghetti sauce, cheddar cheese and meat on top. Fold fried egg in half over sauce/cheese/meat mixture. Cover pan and reduce heat. Cook three more minutes over reduced heat. Serve with whole wheat toast, apple juice, and milk. This quick egg breakfast offers Protein, calcium, Vitamin A, Vitamin C, Vitamin D, Iron, Potassium, Phosphorus, Riboflavin. On the weekend, try adding sautéed fresh vegetables such as green peppers and onions to the tomato sauce.