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Catholic Recipe: Scrambled Eggs with Shrimps

INGREDIENTS

  • 4 eggs
  • salt and pepper
  • 2 tablespoons cream
  • 4 tablespoons butter
  • 1 small onion, minced
  • 1 sliced mushroom
  • 1/2 cup shrimps, cooked, sliced
  • 2 tomatoes, peeled and coarsely chopped
  • buttered toast
  • 2 tablespoons grated cheese

Details

Serves: 4

Prep Time: 20 minutes

Difficulty:  ★★☆☆

Cost:  ★★★☆

For Ages: 11+

Origin: France

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Feasts (2)

Also Called: Oeufs Brouillés aux Crevettes

DIRECTIONS

Beat eggs together with salt, pepper, cream; set aside. Melt butter in skillet. Sauté onions, mushrooms 5 minutes; reduce heat. Add shrimps, tomatoes; simmer 4 minutes. When mixture is tender; add eggs; scramble. Serve on buttered toast. Sprinkle with grated cheese. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Sat21 March
Lent

Saturday in the Fourth Week of Lent

Image for Saturday in the Fourth Week of Lent

Saturday of the Fourth Week of Lent in the early ages of Christianity, was called Sitientes, taken from the first word of the original Introit of the Mass meaning "Thirsting." The Church was addressing her catechumens in the words of Isaiah and invites them to thirst after the grace to come and receive it…

Learn more about this day.

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