1 pound crawfish tails
1/4 pound butter
1/2 cup green onions -- chopped
1 garlic clove -- crushed
1/2 cup parsley -- chopped
8 eggs
salt and pepper -- to taste
1/2 teaspoon Worcestershire sauce

Fry crawfish tails in butter over low heat until tender. Add onion, garlic, and parsley.

Beat eggs and season with salt, pepper, and Worcestershire sauce.

Pour over crawfish, stirring gently.

When set, turn on a heated platter.

Serve immediately.