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Scrambled Eggs with Oysters
Ingredients:
6 eggs
Dash of Tabasco
2 Tbs. butter
1 tsp. anchovy paste
1 can (8 oz.) oysters
Freshly ground black pepper
1 Tbs freshly chopped parsley
Croutons
6 eggs
Dash of Tabasco
2 Tbs. butter
1 tsp. anchovy paste
1 can (8 oz.) oysters
Freshly ground black pepper
1 Tbs freshly chopped parsley
Croutons
Directions:
Whisk the eggs very lightly with the Tabasco. Put the butter and anchovy paste into a small frying pan and, when hot, pour in the eggs. Stir until just beginning to set, then add the drained and chopped oysters. Season with salt and black pepper. Finish scrambling the eggs but avoid over-cooking. Put onto hot serving dishes, sprinkle with parsley and serve with croutons or with toast.
Since I am not a fan of anchovy paste, I omit it from the recipe.
Makes 4 Servings
Whisk the eggs very lightly with the Tabasco. Put the butter and anchovy paste into a small frying pan and, when hot, pour in the eggs. Stir until just beginning to set, then add the drained and chopped oysters. Season with salt and black pepper. Finish scrambling the eggs but avoid over-cooking. Put onto hot serving dishes, sprinkle with parsley and serve with croutons or with toast.
Since I am not a fan of anchovy paste, I omit it from the recipe.
Makes 4 Servings
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