Mother's Day Brunch: Oysters and Ale Scramble
By FBWorld Team

If you're looking for a more sophisticated option to serve for Mother's Day Brunch, this is a recipe for you. It's bursting with flavors and has a lovely, welcoming richness of texture. Plus, if mom's not a fan of seafood, replace the oysters with ham or sausage. Either way, it's sure to please.

Oysters and Ale Scramble

Ingredients:
1 pint fresh shucked Oysters, (picked through for shells)
2 tbls. minced Onion
4 tbls. Butter
8 Eggs
1/4 cup Rave Review!(tm) Original Culinary Hops(tm)
1/2 tspn. Kosher Salt, (optional)
2 tspn. Garlic Powder
1 tbls. Hot Pepper Sauce
1 cup shredded Swiss Cheese
6 slices Bacon, (cooked)
2 tbls. chopped fresh Parsley Leaves
1 Tomato, (diced)

Procedures:
1. Drain and pat the oysters dry.

2. In a skillet, sauté onions in butter until translucent, about 5 minutes. Add oysters and cook until edges curl, about 30 seconds.

3. Remove from heat. In a bowl, whisk together eggs, Culinary Hops, salt, garlic powder and hot sauce. Pour egg mixture over oysters and cook on low, stirring until eggs are almost set. Sprinkle shredded cheese on top and cook until eggs are set, about 15 minutes. Crumble bacon on top and add chopped parsley and diced tomatoes before serving.

4. Season with salt, if desired.