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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 2 |
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This is a real nice brunch dish, or good for lunch or a light dinner. The recipe calls for a can of shrimp but I usually use frozen (thawed) cooked shrimp, coarsely chopped. Ingredients:
4 eggs |
2 tablespoons milk |
1 (4 1/2 ounce) can shrimp, drained |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon prepared mustard |
2 english muffins, split |
butter or margarine |
Directions:
1. Beat eggs with milk in a bowl.
2. Add shrimp, salt, pepper and mustard and stir.
3. Toast the muffins, butter them and keep them warm.
4. In a skillet over medium heat, melt 1 tablespoon of butter.
5. Add egg mixture and cook, stirring lightly with a fork.
6. When eggs are set and creamy, spoon them over the toasted muffin halves and serve immediately.
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