Aired February 10, 2010

Ingredients
2 tablespoons EVOO Extra Virgin Olive Oil
2 tablespoons butter
2 shallots, chopped
5 to 6 baby Yukon Gold potatoes, finely chopped
2 ribs celery with leafy tops, finely chopped
2 cloves garlic, finely chopped
Black pepper
2 6-ounce cans tuna, drained and flaked
8 eggs
2 teaspoons hot sauce
1/4 cup milk or half-n-half
1/4 cup chives
2 tablespoons finely chopped thyme
8 ounces Swiss cheese, grated or chopped
4 English muffins, toasted and buttered
Preparation

Heat broiler and place oven rack in center of oven.

Heat EVOO and butter in a large ovensafe skillet over medium to medium-high heat. Add shallots, potatoes, celery and garlic to the pan. Season with black pepper and saut 6-7 minutes, until tender. Add tuna and stir to combine.

In a bowl, beat eggs with hot sauce, milk or half-n-half. Pour eggs into the skillet and stir in herbs. Let the eggs set and brown along the edges and on the bottom. Transfer to oven and brown top lightly, 5 minutes. Top with cheese and return to broiler to melt, 1-2 minutes. Cut into wedges and serve with buttered English muffins alongside.

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