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Tomato and cheese scrambled eggs

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Ingredients for 4 servings:

  • 4 tomatoes
  • 6 eggs
  • herbal salt
  • 80 g cheese (Gouda), 30% fat in dry matter
  • 3 tbsp parsley, chopped
  • 2 tsp vegetable oil
  • 2 rolls (grain rolls)
  • bacon, sliced, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

7 PP per person

Wash the tomatoes. Dice 2 tomatoes and slice the remaining tomatoes. Whisk the eggs and season with herb salt. Dice the Gouda cheese and stir it into the egg mixture along with 2 tablespoons of parsley and the diced tomatoes. Heat the oil in a pan and stir the egg mixture for about 5 minutes until it sets. Slice the bread rolls. Serve the tomato and cheese scrambled eggs with sliced ​​tomatoes and the remaining parsley, sprinkled with slices of bread rolls. Tips: Adding 2 additional slices of fried bacon increases the PP value per person to 8. Without the two seeded bread rolls, the PP value per person is 5 points.

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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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