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!