Over the past month, I have been obsessed with these eggs, scrambled to perfection. Thanks to Bella's gorgeous Instagram feed (follow her @catslavery), I got inspired to add minced shrimp into this equation. Some chives and corriander along with a slight hint of truffle and I am in my happy place. I have lost count of the number of times I've made this and I simply cannot emphasize how much of a difference it makes having the shrimp in your scrambled eggs. I recently found out that fish and eggs are a breakfast staple around the world, so I decided to try it since we all know a combination like this can never taste bad. And kaboosh, so amazing. I used a red snapper fillet I lightly seasoned with corn flour, salt, pepper and parsley which I then grilled for a couple of minutes on both sides.While this happened, I worked on scrambling my eggs (I always make peel and devein the prawns first, before seasoning, mincing them or roughly chopping them depending on my patience and then cooking them. Leave them aside to cool while you work on the fish and eggs). I scramble my eggs using a small little sauce pan with melted butter and slowly crack my eggs in, stirring over a very low heat until the eggs are cooked. Only when they are ready, I season them with salt and pepper. All I can say is, you have got to try this combination. Scramble your eggs as you wish, but add the shrimp and you're having the breakfast of a lifetime.