Summary

Ingredients

• 50 g Cabanossi
• 2 stems parsley
• 0.5 ½ bunch chives
• 4 egg (s)
• 2 tablespoon heavy cream
• Salt and pepper
• 1 pinch paprika powder, noble sweet
• 1 tablespoon parmesan, freshly grated
• some oil for frying
• some herb pepper for sprinkling

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Instructions

1. Cut the cabanossi into thin slices. Wash the herbs and shake dry, finely chop the parsley, cut the chives into rolls. Finely grate the parmesan.
2. Whisk the eggs with the cream, season with salt, pepper and paprika powder. Stir in the chopped parsley, chives and parmesan.
3. Heat the oil in a pan, fry the cabanossi slices in it, remove and set aside.
4. Pour the egg mixture into the hot frying fat and let it set, pushing together towards the center with a spatula.
5. Distribute the scrambled eggs on the plates and place the Cabanossi on top. Sprinkle with herbs and herb pepper if necessary.