Ingredients
4 ounces
Carando Uncured Genoa Salame
4 ounces
2 tablespoons
Unsalted Butter
2 tablespoons
4 ounces
Cooked Baby Shrimp, Thawed
4 ounces
2 tablespoons
Shallots, Minced
2 tablespoons
8
Eggs
8
1/4 cup
Half and Half
1/4 cup
1/2 cup
Taleggio Cheese, Shredded
1/2 cup
1 tablespoon
Fresh Tarragon, Chopped
1 tablespoon
tablespoon
Fresh Dill, Chopped
tablespoon
1 tablespoon
Fresh Chives, Sliced
1 tablespoon
Directions
Heat a large nonstick skillet over medium heat.
Whisk together the eggs and half and half until thoroughly combined.
Add the butter to the pan and when it begins to foam, add the salame and shallots. Cook until just beginning to crisp.
Add egg mixture to the pan and cook the eggs, stirring constantly, for about 4 minutes or until just set.
Remove eggs from the heat and immediately fold in the shrimp and cheese.
Transfer the eggs to a serving bowl and garnish with fresh herbs. Serve immediately.
Life is Delicious. Savor It.
