Eggs With Shrimps On Toast Recipe
Ingredients
| Eggs | 4 | |
| Cooked shrimps | 4 Ounce | |
| Flour | 2 Tablespoon | |
| Margarine | 2 Tablespoon | |
| Toast/Fried bread | 2 | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 211 Calories from Fat 102
% Daily Value*
Total Fat 11 g17.7%
Saturated Fat 2.6 g13.1%
Trans Fat 0.4 g
Cholesterol 211.5 mg70.5%
Sodium 189.2 mg7.9%
Total Carbohydrates 14 g4.5%
Dietary Fiber 0.42 g1.7%
Sugars 0.8 g
Protein 13 g25.4%
Vitamin A 10.2% Vitamin C 0.01%
Calcium 3.6% Iron 10.2%
*Based on a 2000 Calorie diet
Directions
Put their shells in a pan with 2 glasses of cold water, bring to the boil and cook till the liquid is reduced to about half; then strain.
Mix 2 tablespoonfuls of flour with 2 tablespoonfuls of melted margarine.
Add pepper, then stir in the shrimp stock, and when free-from lumps simmer with a lid on for 10 minutes.
Add all but a quarter of the peeled shrimps: and let them get hot for a few seconds in the sauce.
Put poached or very soft-boiled eggs (peeled but still very hot) on the toast or fried bread, cover with the sauce, and garnish with the rest of the shrimps.
Chef
