Rolls with herb scrambled eggs

Ingredients for 4 servings:

• 4 rolls, fresh
• 5 eggs
• Sea salt and pepper from the mill
• 150 g young dandelion (alternatively arugula or chives)
• 2 tsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 80°C. Cut a lid off the top third of the rolls and hollow out the bottom half. Heat the rolls, lids included, in the oven. Crack the eggs into a bowl, whisk well, and season generously with salt and pepper. Sort and wash the dandelion leaves, and let them drain well. Set aside a few attractive leaves for decoration, finely chop the rest, and then mix them into the beaten eggs. Melt the butter in a non-stick pan and add the egg mixture. Stir until set, then season with salt and pepper. Spoon the scrambled eggs into the rolls. Garnish the filled rolls with the remaining dandelion leaves, then put the lids on and serve immediately. Per serving: Calories: 284, Protein: 15g, Fat: 12g, Carbohydrates: 29g.