Seafood Scramble

(4 servings)

  • 6 large eggs
  • 1 8-ounce can shrimp - drained and rinsed
  • 3 Tablespoons butter
  • 2 Tablespoons milk
  • 1 Tablespoon dried tarragon
  • salt and pepper - to taste
  • chopped chives - for garnish
In a medium bowl, beat the eggs with the milk.

Melt butter in a large frying pan set to medium-high heat.

Add eggs and - stirring often - cook until just set.

Remove from heat and stir in shrimp and spices.

Serve warm with a sprinkle of chives over each portion.

The canned shrimp help makes this a real easy recipe. You could certainly use fresh shrimp as long as it's cooked and chopped before you add it to the eggs.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Recipe number 1671. Submitted 3/16/2006.