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Fried eliche with scrambled eggs

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Ingredients for 4 servings:

  • 500 g pasta (eliche)
  • 4 m.-sized eggs
  • 5 tsp sea salt
  • 1 tsp vegetable broth, instant
  • 20 g butter
  • Sea salt
  • Black pepper, freshly ground

Instructions

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

Simple and Vegetarian

Cook the elich in 5 liters of water with 5 teaspoons of sea salt and 1 teaspoon of instant vegetable stock until al dente. Then melt 20g of butter in a non-stick pan. Beat the eggs. Briefly fry the elich in the pan, add the beaten eggs, and let it set. Season with sea salt and freshly ground black pepper and serve.

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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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