Easy but healthy recipe for surrogate pregnant women

Scrambled eggs with shrimp

Use to really enjoy this dish when I was pregnant with my third baby.You can have the scrambled egg served with anything of your choice but for me going with toasted bread is yummy...enjoy!

Ingredients

•4 slices sourdough bread

•8 eggs

•1¾ tbsp (25 g) butter

•1 tbsp cream

•7 oz *** g) peeled or 1.3 lb *** g) unpeeled shrimp

•2 tbsp chopped fresh chives

•Salt & freshly milled pepper

YOU WILL NEED:

•A toaster (or toast the bread in your oven)

•Mixing bowl

•Frying pan

•Wooden spatula

Yield: Serves 4

Preparation

Peel the shrimp.

Toast the sourdough bread in a toaster or under the grill.

Break the eggs into a mixing bowl and beat with a fork.

Melt the butter in a frying pan over a medium-high heat.Add the eggs to the pan and season with salt and pepper.

Use a wooden spatula to gently stir the eggs.Keep doing this, but don't stir too vigorously.You want to keep the consistency smooth, creamy and lump-free.

When the egg mixture begins to set, turn off the heat and add the cream and shrimp.Mix and add the chives.Taste, and add more seasoning, if necessary.

Love you all.