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Dinner: Scrambled Eggs with Chives on Bread with Salad

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 122 kcal

Ingredients
 

  • 6 Eggs from the Hüherhof
  • 150 ml Cream 10% fat
  • Salt
  • Pepper from the grinder
  • Butter rapeseed oil
  • Fresh chives
  • Cut

Instructions
 

  • Beat the eggs one after the other, because I remove this white "stuff" on the yolk of every single egg, I don't want the "stuff" in my food 😉 then put all the eggs in a bowl. Add the cream, salt & pepper and whisk well with a whisk.
  • Put the butter rapeseed oil in a pan and heat it up, add the egg mixture and stock it up, sprinkle the whole thing with the chives and serve on a toasted bread - I took Vinschgau here, we'll bring it with us from our Italian vacation.
  • There was also a colorful salad ... you'll find enough of that in my cookbook 😉

Nutrition

Serving: 100gCalories: 122kcalCarbohydrates: 4.1gProtein: 3.1gFat: 10.5g
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Written by John Myers

Professional Chef with 25 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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