Ingredients:
12 eggs,
salt & pepper,
paprika (to taste),
1/2 cup fat bacon cut into
cubes,
1 15oz can asparagus spears (drained and chopped),
1 oz butter,
1 7oz
can of shrimp (drained) |
Break the eggs into a bowl, season with salt, pepper and paprika and whisk
well. Heat the bacon in a large skillet until the fat runs. Reserve a few
pieces of asparagus and a few shrimps for garnishing and add the rest to
the skillet, stirring gently to coat thoroughly in fat. Pour the beaten eggs
into the hot pan and allow to set, stirring occasionally, over medium heat.
Garnish with the reserved shrimps and asparagus pieces, cover, and cook for
3 minutes more, before serving. |