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    Scrambled Eggs with Potted Brown Shrimps on Toast

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    Scrambled Eggs with Potted Brown Shrimps on Toast

    Very few flavours improve scrambled eggs, since their virtue is in their texture. Nevertheless, a spoonful of sweet, buttery potted shrimps blends well with the creamy egg, especially when piled onto thick slices of fluffy white toast.

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 10 minutes to 11 minutes 15 minutes

    Serves: 2


    • 6 eggs
    • 57g tub Morecambe Bay brown potted shrimps
    • 2 thick slices white bread
    • 15g butter, softened
    • A few chives, in 5cm lengths


    1. Crack the eggs into a bowl and beat them with some salt and freshly ground black pepper. Tip the shrimps into a small, heavy-based saucepan and swirl around until they warm through and their butter melts. Remove the shrimps with a slotted spoon and set aside.
    2. Return the pan to the heat and wait for 30 seconds until the butter foams. Add the beaten egg, but keep the heat really low; it needs to cook slowly. Stir the bottom of the pan to stop the egg sticking, especially towards the end. It should take about 5–6 minutes to reach a soft and creamy (but not runny) consistency.
    3. Meanwhile, toast the bread and butter it. Divide the egg between the slices of toast, top with the warm shrimps and scatter with chives.

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