Peppery Oyster Scramble on Toast

Buttery eggs scramble with pepper-kissed oysters on thick toast, finished with a bright splash of cider vinegar. It recalls the cellar breakfasts of Shells on the Sawdust Floor, when New York Harbor oysters still fed rich and poor alike.

Serves 2

Estimate for one serving

• 720 cal
• 12.8g protein
• 40g carbs
• 8.4g fat
• 2g fiber

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Ingredients

• 6 eggs
• 8 ounces jarred oysters
• 3 tablespoons butter
• 1.5 teaspoons black pepper
• 1 teaspoon cider vinegar
• 0.5 teaspoon salt
• 4 slices thick sliced bread
• 2 tablespoons whole milk

Instructions

1. 1Drain the oysters and pat them dry.
2. 2Melt the butter in a skillet over medium heat.
3. 3Add the oysters and black pepper, then cook for 1 minute until the edges curl.
4. 4Whisk the eggs with the milk, salt, and cider vinegar, pour into the skillet, and scramble gently until just set.
5. 5Toast the bread, spoon the scramble on top, and serve immediately.