John Myers
Contents
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Ingredients
Fried spinach bread dumplings:
- 500 g Spinach bread dumplings (leftover from yesterday!) *)
- 2 tbsp Butter
- 2 tbsp Olive oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Beetroot and carrot vegetables:
- 1 Beetroot approx. 200 g
- 4 Carrots approx. 300 g
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Sour cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 Cup Plucked parsley
Scrambled eggs:
- 4 Eggs
- 2 tbsp Oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
To serve:
- 2 Stalk Parsley for garnish
Instructions
Fried spinach bread dumplings:
- (*) See my recipe: Spinach bread dumplings with wild mushroom cream ragout) Halve the dumplings, cut into slices and fry in a pan with butter (2 tbsp) and olive oil (2 tbsp) until golden-brown. Pepper (4 big pinches) and salt (4 big pinches) and keep warm in the oven at 50 ° C until serving.
Beetroot and carrot vegetables:
- Peel the carrots with the vegetable peeler, scrape with the vegetable blossom scraper / vegetable peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Wash the parsley, shake it dry and pluck it off. Cook the beetroot in salted water (1 teaspoon of salt) for about 20 minutes. After about 10 minutes of cooking, add the carrot blossom slices. Drain the vegetables, peel the beetroot with the peeler, first cut into slices and then into small diamonds. Put 1 tbsp butter in the hot saucepan and toss the carrot blossoms and beetroot diamonds in it. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Finally, fold in the sour cream (1 tbsp) and plucked parsley (1 cup).
Scrambled eggs:
- Beat the eggs and whisk them roughly. Heat the oil (2 tbsp) in a pan and fry the egg mixture in it, pushing the mixture back and forth with the wide pan lifter. Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Serve fried spinach bread dumplings with beetroot and carrot vegetables and scrambled eggs, garnished with parsley.
