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1
Using a whisk or a fork, beat the eggs in a small bowl until frothy.
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2
Heat the olive oil in an 8-inch nonstick skillet over medium heat.
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3
Add the andouille sausage and saute for 1 to 2 minutes, or until crisp.
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4
Reduce the heat to low.
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5
Add the butter, crawfish tails, and scallion.
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6
Stir to combine.
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7
Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
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8
Season with salt and pepper and sprinkle with the paprika.
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9
Spoon onto a serving plate and serve immediately.
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10
Omit the sausage and crawfish.
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11
Stir 1/2 cup smoked trout chunks into the egg mixture as the eggs start to thicken.
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12
Continue to cook until the eggs are soft but still creamy.
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13
Spoon the eggs onto a serving plate and top with Horseradish Cream (page 157).
