Scrambled eggs & brown shrimp breakfast
Fish tales
Magazine

Scrambled eggs with brown shrimp

Recipe (starter)

This fisherman’s breakfast gets your day off to a great start! Not only for a Sunday morning breakfast, but also as a lunch or snack, scrambled eggs with brown shrimp and chives will rock your day. Peeling the shrimp yourself will make your dish taste even more delicious, and it’s so much fun to do. You can use any kind of small shrimp you like to make this dish.

  • 1

    Peel the shrimp: carefully press the head a little bit into the tail, then twist the tail. Take off the empty shell. On the other side, press the head and twist. Take off the other empty shell. You can also buy peeled shrimp in your supermarket, but often they have been peeled some time ago and they use additives to keep the shrimp ‘fresh’. You really can taste a difference.

  • 2

    Crack the eggs into a bowl. Add the milk and season with some salt and pepper. Use a fork to hustle the eggs for a few seconds.

  • 3

    Heat some butter in a frying pan and when it is melted add the egg mixture to the pan. Continuously stir with a wooden spoon, but stir slowly.

  • 4

    When the eggs are almost ready, add the shrimps. The shrimps are pre-cooked, so they only need to warm up a bit. Also add the chive and keep stirring. When this is ready, serve the scrambled eggs with shrimp on some toast.

Ingredients

  • - 300 g unpeeled or peeled brown shrimp

  • - 4 eggs

  • - 1 tbsp fresh milk

  • - butter

  • - 1 tsp chives, chopped

  • - toast

  • - salt and pepper

  • 15 min
  • 2 persons