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Pan of Vegetables with Egg

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Pan of Vegetables with Egg

The perfect pan of vegetables with egg recipe with a picture and simple step-by-step instructions.

  • 1 bunch Soup vegetables
  • 15 g Butter or margarine
  • 4 Pc. Eggs
  • 125 ml Cream 10% fat
  • Salt and pepper
  1. Clean the soup vegetables and grate them finely, wash and roughly chop the parsley. Heat the butter or margarine in a pan and steam the vegetables in it for about 5 minutes. Beat the eggs with the cream, parsley, salt and pepper and pour over the vegetables. Let set over medium heat for 8-10 minutes. Serve while hot
Dinner
European
pan of vegetables with egg

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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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