Elongated egg

Ingredients for 2 servings:

• 150 ml milk
• 1 tbsp flour
• 5 eggs
• 1 tsp salt
• 1 pinch(s) of sugar
• 80 g creamed horseradish, about half a jar
• some butter

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 5 minutes; Total time approx. 6 minutes

Spreewald poor man’s food, scrambled eggs with a twist

Whisk the milk with the flour well, then add the eggs, salt, and sugar and whisk again well. When it’s slightly foamy, it’s done. Heat some butter or margarine in a pan over a fairly low heat and add the beaten eggs. Let the mixture set a little, or however you like to scramble eggs. Now all that’s missing is the horseradish; we’ll add this shortly before the eggs are still a bit runny. Stir in well, taking care not to let it get too dry and hard. Serve with boiled potatoes, which are lightly crushed and spread on the plate. Then place the egg on top.