Scrambled eggs and shrimps
Yesterday afternoon I was down in the fourteenth, which means near a really nice, big fish store. So, wanting an easy dinner, I bought some already cooked shrimps (they were having a special) and decided to make scrambled eggs, since the Boy had bought quite a few eggs before he left. I also picked up some crunchy Chinese noodles to sprinkle on top for a change of texture. It all came out quite good, rather light, with the world's largest artichoke and a vinaigrette to make it into a balanced meal (or something). And a fruity white wine.
Oeufs brouilles aux crevettes
4 Eggs
2 tablespoons Milk
Salt and Pepper
Oil
2 cloves Garlic, thinly sliced
250 grams cooked Shrimp, peeled
handful Chinese crispy noodles
Crack Eggs into bowl and beat, with Milk, until creamy. Add Salt and Pepper. Heat Oil in pan over medium heat until it spits when water is spritzed on. Lower heat to medium-low and pour in Egg mixture, stirring to keep it from sticking to the pan. Cook for about 3-4 minutes. Add Garlic and Shrimp, moving everything around, until shrimps are heated through. Remove from flame and crumble crunchy noodles on top. Serve.
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