Shrimp and Scrambled Eggs

Leftovers For Breakfast

I'm always looking around in the morning for leftovers. Sometimes what's there and what I had in mind don't match, but today I found a few shrimp and used them as a protein boost for my scrambled eggs.

I'm up in the wee hours, and by 7 am I'm ready to eat. This quick dish hits the spot. I added a little bottled cocktail sauce on the side, and it worked. I'd eat this every day if I could, but cooked shrimp don't last long in this house.

Eggs stretch a small amount of protein and turn it into a full meal. It's simple, practical cooking that makes the most of what you have.

Ingredients

If you need to cook the shrimp, try Boiled Shrimp with Old Bay.

• large or extra large shrimp, cooked
• eggs
• unsalted butter
• salt and black pepper, to taste
• one-half of an avocado or other fresh fruit
• chopped scallions and parsley, for garnish

How To Make Scrambled Eggs with Scrimp

1. Heat a small non-stick skillet over medium heat. Add the shrimp and warm for about 1 minute, just until heated through. Do not overcook. Remove to a plate.
2. Crack the eggs into a bowl, season with salt and pepper, and scramble with a fork.
3. In the same skillet, melt the butter over medium-low heat.
4. Pour in the eggs and cook gently, stirring, until soft and just set.
5. Transfer the eggs to a plate and top with the warm shrimp.
6. Finish with chopped scallions and parsley.
7. Serve with sliced avocado and a lemon wedge.

Make it fresh and serve right away for best results.

Top Tips For Scrambled Eggs

• Use low heat: Keep the pan on medium-low. Eggs cook fast and will turn dry if the heat is too high.
• Don't overbeat: Break the yolks and whites and mix just until combined. No need to whip air into them.
• Season at the start: A little salt and pepper in the bowl is enough. It helps the eggs cook evenly.
• Use butter: Melt butter in the pan before adding the eggs. It adds flavor and keeps them from sticking.
• Stir gently: Use a spatula and move the eggs slowly. Push them across the pan instead of constantly stirring.
• Pull them early: Take the eggs off the heat when they still look a little soft. They will keep cooking in the pan.
• Use the same pan: If you warmed the shrimp first, cook the eggs in that same pan for extra flavor.
• Eat hot: Scrambled eggs don't wait. Plate them and eat while they're hot and soft.

Sides

While this dish is a meal on its own, you can round it out with something simple on the side. A toasted bagel, slice of buttered toast, or an English muffin makes it feel more like a full breakfast.

I kept it light and paired the eggs with half an avocado, and that was plenty. The creamy avocado works well with the shrimp and eggs and doesn't take any extra effort. I also added a small dish of cocktail sauce on the side for dipping.

If you want to add something fresh, a small bowl of fruit works nicely. Strawberries, blueberries, or raspberries add a little sweetness to the plate.

Maybe you have some leftover dinner salad? That works, too!

More Easy Breakfast Ideas

One of my favorite things to eat in the morning is steak.

This recipe for thin steaks works well with those thin-cut T-bones you sometimes find at the grocery store. They cook fast and make an easy breakfast.

Sometimes I use leftover steak and dice it up. Other times, if it's defrosted, I'll pan sear a steak with a little butter and call it breakfast.

If I have fresh fish, I'll cook a fillet or two, depending on the size. Try my pan seared snapper fillets for an easy, filling breakfast.

• Fish Omelette
• Smoked Salmon Omelet
• Fish and Grits Recipe