Creamy scrambled eggs with crème fraîche

Ingredients for 1 servings:

• 4 eggs, size L
• 1 handful of bacon, cut into strips or cubes
• 1 tbsp, heaped butter
• 2 tbsp oil for frying (preferably rapeseed oil)
• 1 tsp black pepper, from the mill
• 1 pinch(s) of cayenne pepper
• 1 tsp, leveled coriander powder
• 1 spring onion(s)
• 1 tomato(s), firm
• 1 tbsp, heaped crème fraîche, 30% fat

Instructions

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

with fresh tomatoes, spring onions and spices

First, chop both the tomato and the spring onion relatively finely. The more bite they have, the better. Set both aside for now. While the butter and oil (to prevent the butter from burning) are browning the bacon in a non-stick pan over medium heat, whisk the eggs thoroughly in a bowl. Once the bacon is crispy, add the eggs and mix well with the bacon. Cook the eggs until cooked through, stirring gently and constantly, carefully adding the seasonings so they are evenly distributed. I prefer the eggs not to set too hard, but you can do it however you like. When the eggs have the desired consistency, remove the pan from the heat and stir in the crème fraîche until you have creamy scrambled eggs with bacon. Now, at the very end, mix the fresh diced tomatoes and the chopped spring onion with the scrambled eggs.