Herring Scrambled Eggs

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#48266

serves/makes:

ready in:
under 30 minutes

ingredients

1 can (14 ounce size) herring in tomato sauce
8 eggs
1/4 cup light cream
1/8 teaspoon celery salt
1/8 teaspoon black pepper
1/4 cup butter or margarine
1/3 cup thinly sliced green onion
1/3 cup chopped celery
1 can (3 ounce size) sliced mushrooms, drained
2 tablespoons finely chopped parsley

directions

Remove herring from sauce; discard sauce. Split herring lengthwise; remove bones. Flake herring with fork.

In large bowl, with rotary beater, beat eggs, cream, celery salt, and pepper just until combined-but not frothy.

In 2 tablespoons hot butter in large skillet, saute onion, celery, and mushrooms, stirring occasionally, until tender-about 5 minutes.

In same skillet, heat remaining butter. Add egg mixture; cook over low heat. As eggs start to set at bottom, gently lift cooked portion with spatula, letting uncooked part flow to bottom of pan.

When eggs are partially set, stir in herring. Cover skillet; cook 2 minutes. Serve at once, sprinkled with parsley, on heated platter.