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Scrambled
eggs with spicy cheese, mushrooms and shrimp makes breakfast
uncommonly good. To diffuse the heat of a jalapeño, remove the
seeds. Use gloves when chopping chiles.
4 large eggs
1/4
cup whole milk
Pinch
salt
Pinch
ground black pepper
6
extra-large shrimp (16-20 count per pound)
4
pieces smoked bacon
1/4
cup chopped white mushrooms
1
jalapeño pepper
Salt
Ground
black pepper
1/4
cup shredded mixed Mexican cheeses
1. In a
large bowl, beat eggs, milk, salt and pepper.
Refrigerate.
2. Shell, de-vein
and thinly slice the shrimp.
3. Trim most of fat
off the bacon and cut the meaty
bacon into smaller pieces.
4. Heat a 5-quart
nonstick sauté pan over medium heat.
Fry bacon, mushrooms and jalapeño for
5 minutes,
toss in prawns. Remove from heat when
fully cooked.
Reserve.
5. Pour the egg
mixture into the same pan and scramble
until set.
Stir in cooked prawn mixture, then sprinkle
with salt, pepper and the cheese. Cover
pan with lid
to melt cheese.
Makes 2 servings
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