Eggs with Shrimp, Apple & Spinach

12 eggs

4 Tablespoons heavy cream

1 Tablespoon cilantro, chopped fine

Salt, to taste

½ Granny Smith apple, unpeeled, diced medium fine

4 Tablespoons chopped red onion

¼ cup fresh bay shrimp

2 Tablespoons chives, minced

¼ cup fresh spinach, cut into narrow strips

3 Tablespoons sherry

2 Tablespoons clarified butter

¼ cup blue cheese, crumbled

Always start by gathering all the ingredients and preparing them for the recipe.

Before you begin the assembly, have the plates and garnish ready for four servings.

Beat the eggs with the cream, the cilantro and salt.

In a medium saucepan, heat the butter and sauté the apple, red onion, shrimp and chives. After 60 seconds, add the spinach and then the sherry. Flame the sherry. Now add the eggs, turning frequently until the eggs begin to harden, but don’t let them turn brown.

Add the blue cheese at the last second, folding it gently into the egg mixture.

Serve immediately.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
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