1 6½ oz. can solid white albacore tuna, packed in spring water
3–4 tablespoons butter
1 oz. dry sherry or madeira
3 egg yolks, separated well
1 cup milk or half and half
¼ teaspoon paprika
1/6 teaspoon nutmeg
2 English muffins
Rinse and drain tuna. Break into chunks.
Melt the butter in a skillet. Add the tuna and cook 4-5 minutes at low heat. Then add the sherry and cook 2 more minutes.
Stir the paprika, nutmeg, and cayenne into the tuna in the skillet.
Start toasting the English muffins. Butter them when they’re done.
Beat the eggs and milk together. Add to the skillet.
Cook and stir until it thickens (soon). Season to taste.
Serve over the English muffins.