Hunter-style Scrambled Eggs
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 egg (s)
- 2 Table spoons milk
- 1 mushrooms, e.g. boletus, champignon or birch bolet etc.
- some onion (s), finely chopped
- Chives, cut into rolls
- 2 cherry tomato (s)
- oil
- soy sauce
- 1 slice bread (rye), toasted
- salt and pepper
- 1 pinch (s) saffron powder, as desired
Print Recipe
Pin Recipe Instructions
- Sauté the onion cubes, then add the mushrooms. Add 1 tablespoon soy sauce and toss several times, fry lightly - set aside.
- Put the eggs in a bowl and whisk with the milk. Put in the pan, top with the mushroom pieces. As soon as the egg has set, swirl once - fry until golden brown. Arrange on the plate with the rye bread and tomatoes. Cover with chives, season with salt, pepper and a little saffron.
- Tip:
- If you have yoghurt dressing and like it, drizzle something over it. Gives the scrambled eggs some flavor and variety.
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