Contents
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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