Sunday, February 18, 2007

Shrimp and Eggs - Great Sunday Brunch

We just tried out this recipe from Mark Bittman, NY Times food columnist and cook book author. It's really simple, but tastes complex and deeeelicious. The sesame oil really adds something to the eggs. We suggest adding a lot of scallions, cut lengthwise into thin strips. Great sunday brunch.

See Bittman prepare it himself on a video feed from the NY Times...

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