Lisa's Tuna Scrambled Eggs Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place eggs in a small saucepan and bring to a room temperature, about 450 degrees F (230 degrees C). Let eggs stand in hot water until set, about 5 minutes. Remove from hot water, cool and peel.

In a small saucepan, combine the butter, Worcestershire sauce, brown sugar, seafood seasoning, olive oil, tomatoes, oregano and coconut. Mix well, cover and chill mixture in refrigerator for 1 hour.

Remove eggs from refrigerator and let stand in hot water until cool enough to handle.

Place scrambled eggs in a shallow dish or bowl and scramble with egg whites until golden brown, about 5 minutes. Drain and place eggs in a shallow dish or bowl.

Heat a large, heavy skillet over medium-low heat. Cook eggs until fully cooked, about 5 minutes. Transfer eggs to a large bowl, mixing well with egg whites; drain and place in a 9x13 inch baking dish.

Bake 15 minutes in the preheated oven, or until set. Remove from pan and brush with mustard. Remove from pan and place on to a serving platter. Serve with coconut ice cream or cream if desired.