Scrambled Eggs With Oysters Recipe
Ingredients
| Eggs | 6 | |
| Tabasco | 1 Dash | |
| Butter | 2 Tablespoon | |
| Anchovy paste | 1 Teaspoon | |
| Oysters | 1 Can (10 oz) | |
| Black pepper | To Taste | |
| Chopped parsley | 1 Tablespoon | |
| Croutons | 1 Cup (16 tbs) (Of Fried Bread) |
Nutrition Facts
Serving size
Calories 254 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 6.7 g33.5%
Trans Fat 0 g
Cholesterol 369.2 mg123.1%
Sodium 251.1 mg10.5%
Total Carbohydrates 10 g3.3%
Dietary Fiber 0.57 g2.3%
Sugars 0.6 g
Protein 17 g35%
Vitamin A 21.2% Vitamin C 17.9%
Calcium 7.2% Iron 31.1%
*Based on a 2000 Calorie diet
Directions
Put the butter and anchovy paste into a small skillet and, when hot pour in the eggs.
Stir until just beginning to set, then add the oysters, drained and chopped.
Season with salt and black pepper.
Finish scrambling the eggs but avoid over cooking.
Put on to hot serving dishes, sprinkle with parsley and serve with croutons of fried bread or with toast.
Chef
