8 slices whole wheat bread
Oleo
8 eggs
8 tbsp. water
1 tbsp. each of onion, celery, broccoli, peas, corn, carrots or any combination, finely diced
2 tbsp. butter
3 tbsp. white flour
1 c. 2% milk
1 egg, beaten
1 1/2 tsp. seafood seasoning
Salad shrimp
Mild cheddar cheese, grated

Trim crust from bread slices. Spread with butter. Press into muffin tins and toast at 300 degrees for about 10 minutes or until nicely toasted.

In pan beat eggs and water until foamy. Place vegetables in covered container with 1 tablespoon water and heat in microwave on HIGH for 1 1/2 minutes. Add vegetables to eggs. Soft scramble and hold.

In separate microwaveable dish, melt butter on full power. Add flour and stir. Add milk and stir. Add egg, slowly; stir well. Add seasoning.

Heat in microwave uncovered, until thick, about 3-4 minutes. Stir occasionally. Generously spoon eggs into toast cups, allowing 2 cups per person. Ladle sauce over eggs. Cups will overflow.

Heap salad shrimp on top and sprinkle with cheese. Cook in microwave long enough to melt cheese. Garnish with a real seashell. Serves 4.