Scrambled Eggs with Sea Prawns on Farmer’s Butter Bread

5 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 4 piece Eggs
  • 100 g Arctic prawns cooked, peeled and thawed
  • 65 g 4 brown champignons
  • 35 g 2 spring onions
  • 2 tbsp Cream
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 tbsp Peanut oil
  • 2 Discs Farmers bread
  • 2 tbsp Butter
  • 2 * ½ small tomatoes


  • Open eggs in 2 vessels and whisk with cream (1 tbsp each), coarse sea salt from the mill (2 big pinches each) and colored pepper (2 big pinches each). Clean / brush and dice the mushrooms. Clean and wash the spring onions and cut into rings. Use the green part to sprinkle the finished plate with it. Heat peanut oil (1 tablespoon each) in 2 pans, add an egg mixture and half of the mushroom cubes, half of the sea prawns and half of the light-colored part of the spring onions and fry everything. Always push everything back and forth with a pan pusher until the egg has congealed. Do not fry too long to prevent the scrambled eggs from becoming hard. Place each pan on a buttered farmer's bread, sprinkle with the green part of the spring onions and garnish with half a tomato each, serve.
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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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