1. In a large sauté pan heat butter and oil over medium heat until hot.
2. Add 1/3 cup of egg mixture to hot skillet slowly. Cook until firm and golden on bottom. Turn and cook top until lightly browned and egg is fully cooked. Remove from pan to paper towel lined plate and keep warm in oven at 170 F. To 200 F.
3. For sauce: heat beef or chicken broth in small saucepan. Add cornstarch to water and mix well. As broth comes to a low boil stirring constantly with wire whisk. Drizzle the cornstarch mixture into the broth until it has a gravy consistency.