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Lumberjack bread with scrambled eggs, mushrooms and cold roast

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Ingredients for 4 servings:

  • 1 stalk(s) leek, small, cut into rings
  • 1 medium-sized onion(s), diced
  • 200 g mushrooms, sliced
  • 200 g roast, cold, or salted turkey breast, cut into strips
  • 4 leaves lettuce, green
  • 4 slices of farmhouse bread
  • 4 m.-sized eggs
  • 2 tbsp butter
  • 4 tbsp horseradish (cream)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Heat butter in a large pan, sauté onions and leeks, add mushrooms and roasted meats, and continue to fry briefly. Crack the eggs and whisk. Season with salt and pepper. Stir until set. Toast the bread as desired, spread a thin layer of horseradish on top, place a lettuce leaf on each, top with scrambled eggs, and serve immediately.

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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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