John Myers
Pan-fried Dishes: Scrambled Eggs Paired with Mushrooms and Boiled Ham
The perfect pan-fried dishes: scrambled eggs paired with mushrooms and boiled ham recipe with a picture and simple step-by-step instructions.
- 6 Pc. Free range eggs
- 4 NS. Boiled ham, approx. 30 g each
- 100 g Fresh mushrooms
- 1 Pc. Onion
- 1 tbsp Onion concentrate pulp
- 2 tbsp Rapeseed oil
- Sea salt from the mill
- Pepper Parieser or Bunter ground
- First peel the onion and cut into fine rings, then clean the mushrooms and cut into slices. Roughly cut the cooked ham into cubes.
- Pour 1 tablespoon of the oil into 2 pans and heat, fry half of the onions (or onion pulp), mushrooms and the boiled ham in them until translucent. We needed 2 pans there in one pan with onion rings and the second pan with the onion pulp. Of course, you can also use a pan
- For the scrambled egg variant In the meantime, put 3 eggs each in a measuring cup, season with salt and pepper and whisk with the whisk. If you don’t like it that salty, just leave out the salt, the salt comes from the boiled ham.
- Evenly distribute the whisked eggs (scrambled eggs) or 3 eggs each (fried egg) over the mushroom, boiled ham mixture and let it set for about 2 – 3 minutes, with the scrambled egg version must be stirred gradually.
- Arrange on plates and serve fresh bread, baguette or all kinds of rolls as a side dish. Of course, there is no picture of the scrambled eggs
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