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Scrambled eggs in a sausage basket

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Ingredients for 4 servings:

  • 3 spring onions
  • 8 eggs
  • 8 tbsp milk
  • mineral water
  • Salt
  • Pepper, freshly ground
  • Nutmeg, freshly grated
  • 40 g butter
  • 3 tbsp oil
  • 4 slice(s) of meat sausage, approx. 12 cm diameter, 1/2 cm thick
  • Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean, wash, and slice the spring onions. Whisk the eggs with milk and mineral water, season with salt, pepper, and nutmeg. Stir in the spring onion rings. Melt the butter in a pan and add the mixture. As soon as the egg mixture begins to set, stir it in batches from the bottom of the pan and continue heating until no liquid remains. Keep the scrambled eggs warm. Heat oil in a pan and fry the sausage slices until the center rises. Turn the sausage slices over and place them on plates. Spoon the scrambled eggs into the “sausage baskets” and sprinkle with paprika to serve. Serve with baguette, toast, and mixed salad.

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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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