Oyster Scramble

6 fresh oysters, cleaned and rinsed
1/2 small onion, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon garlic powder
Pinch of dried dill
6 large eggs
2 tablespoons canned milk

Special cooking utensils: Black iron skillet, sharp knife. Stove temperature: Medium.

Grease skillet with small amount of oil. Heat skillet on medium fire until a drop of water sizzles. Drop oysters in skillet. Allow to cook until just firm, remove from skillet. Chop medium fine with sharp knife, return to skillet. Add next 6 ingredients on medium fire for 5 minutes, stirring frequently. Break 6 eggs in bowl, stir in milk briefly. Pour in skillet, cook until desired doneness, 2-3 minutes.

Serve on platter, Garnish with lemon slices and sprig of parsley.

Serves: 4

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Cajun Country -- New Iberia, Louisiana