Scrambled Eggs and Herb Char on Wholemeal Bread

5 from 6 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 2 piece Medium wholemeal bread slices (90 g)
  • 1 egg (M)
  • 150 g Herb char / 3 pieces
  • 1 tbsp Sunflower oil
  • 100 ml Water
  • 1 tsp Ankerkraut mushroom pan *)
  • 1 big pinch Coarse sea salt from the mill
  • 1 big pinch Colorful pepper from the mill
  • 2 tbsp Chive rolls
  • 1 radish for garnish


  • Beat the egg and whisk with the chives rolls (1 tbsp). Halve the mushrooms lengthways and fry on both sides in a pan with sunflower oil (1 tbsp). Every now and then add a little water for cooking, season on both sides with the spice mushroom pan from ANKERKRAUT *) and remove from the pan. Put the whisked egg in the pan, slide it back and forth, fry it with a wooden spoon and season with coarse sea salt from the mill (1 big pinch) and colored pepper from the mill (1 big pinch). Place the wholemeal bread slices on a plate and spread the scrambled eggs on top. Add the fried herb char, sprinkle everything with chives and garnish with a radish, serve. *) Composition of ANKERKRAUT mushroom pan: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika
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Written by John Myers

Professional Chef with 25 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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