May 07, 2017
Breakfast, Shellfish, Shrimp,
Eggs, Alcohol, North American, Easy/Beginner Cooking, Quick Meals, Brunch, Stove Top, Gluten-Free, Make it from scratch more
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"Makes for an exciting breakfast, brunch, or breakfast for dinner meal."
Heat half the butter in a skillet, add onions, and saute until lightly browned.
Add cognac and cream, stirring to pick up any browned particles on bottom of pan.
Simmer until sauce is reduced by half. Add shrimp, season with salt and pepper, and keep warm.
In another skillet, heat remaining butter and fry eggs over low heat until yolks are firm or if you like your eggs over-easy, do that.
Arrange the shrimp mixture on warm plates and place fried eggs on top.
Garnish with dill.
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Very enjoyable but I would add a bit more cognac. It's flavour got swallowed by the cream. I reversed the serving order - I put the Shrimp sauce over the eggs not under them. I didn't have any fresh dill so used a bit of dried dill weed and added some parsley. Served with some canned baked Beans with Chipotle. A lovely Sunday Brunch.