Scrambled eggs with shrimp
Ingredients:
12 eggs
salt and pepper
1 tbsp. butter
asparagus tips
150 grs. shrimp
50 grs. of bacon
Preparation:
Break eggs into a bowl, season with salt and pepper, whisk until frothy. Cut the bacon into small cubes and cook in a skillet over low heat. When it begins to brown, add butter, asparagus and some of the shrimp. Reserve some of the latter and asparagus tips for garnish. Pour beaten eggs into the pan and let it take consistency. Garnish with reserved shrimp and asparagus, cover the pan and cook another three minutes. You can serve with mashed potatoes.
Suggestions:
Scrambled eggs prepared in bulk must always cook over low heat. Otherwise, a portion of the egg is cooked easily, while the other is still liquid. So the recipes states: “Stop taking consistency, stirring occasionally. To keep the heat can cover the pan and put the fire out at the end of frying.
Recent Entries
- Barbara Eden’s Chicken and Rice Supreme recipe
- Medifast recipe
- Lemon Pound Cake
- The Perfect Coffee Cake
- Avocado and Walnut Cake
- Muffin Carrot and Pineapple Integral
- Pear Cake
- Chocolate Nut Brownies
- Oatmeal Cookie, Banana Nut
- Three Chocolate Cake
