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