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Scrambled eggs with carrots and spring onions

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Ingredients for 2 servings:

  • 4 eggs
  • 1 large carrot(s)
  • 1 spring onion(s)
  • Chives, fresh or fresh cress
  • Sea salt
  • pepper
  • Mineral water (carbonated)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Breakfast

Crack eggs into a bowl; season with salt and pepper, add a little mineral water, and beat with a hand blender. Cut the carrot into small sticks and fry in a pan with a little olive oil. Add the beaten eggs to the pan, stirring occasionally. Add the sliced ​​spring onions, stir, and reduce the heat to low. Arrange the scrambled eggs on plates and garnish with chives or cress; serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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