Scrambled eggs with tomatoes and chicken thigh meat

Ingredients for 2 servings:

• 2 chicken legs
• 2 garlic cloves
• 1 handful of cherry tomatoes
• n. B. Mixed herbs, of your choice, fresh
• 6 eggs
• some salt and pepper
• 1 tsp olive oil
• 2 slices of wholegrain bread
• 2 tbsp cottage cheese
• 12 slice(s) cucumber(s)
• 1 tbsp Parmesan, freshly sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Skin the chicken thighs, salt them, and steam them in steamed water for about 30 minutes. Peel and finely chop the garlic cloves. Slice the tomatoes and chop the fresh herbs. Remove the steamed chicken from the bones and chop finely. In a bowl, whisk the eggs, season with salt and pepper. Briefly sauté the garlic in a little olive oil in a pan, add the meat and eggs, and stir. Just before the end, add the tomatoes and herbs. Meanwhile, spread the cottage cheese on the bread slices and place the cucumber slices on top. Serve the scrambled eggs on a plate with the cottage cheese bread. Sprinkle the egg with freshly shaved Parmesan cheese.