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Scrambled Eggs & Shrimp

  • 4 eggs
  • Salt and pepper
  • 2 Tbsp. cream
  • 4 Tbsp. butter
  • 1 small chopped onion
  • 1 sliced mushroom
  • 1/2 cup sliced, cooked shrimps
  • 2 medium tomatoes skinned, sliced
  • Buttered toast
  • 2 Tbsp. grated cheese

Break the eggs in a bowl and mix well with the seasoning and the cream.

Melt the butter in a pan, add the onion and mushrooms, and simmer for 4 to 5 minutes.

Add the shrimps and tomatoes. Shake over the fire for 1 to 2 minutes.

Add the egg mixture. Stir slowly until thick and creamy.

Place squares of buttered toast on a hot dish for serving and place eggs on top. Dust with the grated cheese and serve at once.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT