Breakfast oysters

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Louis XIV ate Two Dozen Oysters every morning.

Fit for a king –  scrambled eggs topped with   oysters.  A riff on a classic Southern breakfast fare – serve with grits and biscuits.

Oysters in Tomato Sauce:

  • Saute coarsely chopped tomatoes in butter in an iron skillet.
  •  Drop in shucked oysters. Reserving liqueor. Turn down heat and poach, oysters should be plump.
  •  Add worcestershire sauce, oyster liqueor & heavy cream.
  • Spoon this over a plate of scrambled eggs
  • Partake, and  conquer the world!

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 Louis XIV riding off!
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