Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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