Thursday, April 24, 2014

Eggselent Egg Scramble

I made some scrambled eggs on Easter Sunday, a quick throw together kind of breakfast that was so good I am going to make it again, so I wanted to share it.  The idea blossomed from having left over grilled shrimp in my refrigerator.  We had grilled them for dinner Friday evening and seasoned them with olive oil, garlic salt, and Old Bay seasoning.  I cut the leftovers up and added them to my eggs.  It was delicious.

Eggselent Egg Scramble

3 egg whites
2 whole eggs
2 tsp chopped garlic
6 sliced grilled shrimp
2 tsp chives, I used freeze dried ones from Penzey's
sea salt, to taste
fresh ground pepper, to taste
3/4 cup grated Monterrey Jack cheese
1 Tbs light margarine

Makes two servings.

Melt margarine in a large skillet while you scramble eggs together with garlic, chives, salt and pepper.  Add the eggs to the pan on low heat.  I find that scrambled eggs come out much fluffier if you cook them on a low heat.  It takes longer, but it is so worth the wait.

Sprinkle sliced shrimp into your egg mixture.  When eggs are close to being done add the cheese and combine for it to melt. I served the eggs with sliced avocado and a toasted English muffin. 


 It was a delicious Easter breakfast.



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