Scrambled eggs with shrimp and tomatoes

Ingredients for 2 servings:

• 100 g cherry tomatoes or other small tomatoes
• 100 g shrimp(s) or crab
• ½ avocado(s)
• ½ bunch chives, fresh or frozen
• 4 eggs
• 5 tbsp milk
• 2 tbsp mineral water
• Salt and pepper, from the mill
• Nutmeg, freshly grated
• 1 tbsp oil for frying
• 1 tbsp parsley
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash the tomatoes and halve or quarter them. Pit the avocado, peel the avocado, and slice them. Wash the chives and cut them into slivers. Finely chop the parsley. Whisk the eggs, milk, and mineral water together. Stir the chives and parsley, leaving a little for sprinkling, into the egg mixture. Season with salt, pepper, and nutmeg. Heat the oil in a pan and add the egg wash; let it set, stirring occasionally. In a second pan, heat the crab and tomatoes in butter. Serve the scrambled eggs with the avocado, tomatoes, and crab. Sprinkle with the herbs. Serve with baguette.