Scrambled Eggs – Crab – Toast in Dessert Ring
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 slices bread (mixed bread)
- 4 egg (s)
- 4 tablespoons milk
- 100 g North Sea shrimps
- 1 bunch chives
- butter
- 1 clove garlic
- 1 tablespoon olive oil
- salt and pepper
- 1 turnip (s), (Teltower turnip)
- Caviar (trout caviar)
Print Recipe
Pin Recipe Instructions
- Punch circular slices out of the bread with a dessert ring. Melt butter in a pan, press in a clove of garlic and distribute well. Put in bread circles and toast slowly.
- Whisk eggs and milk together and season with salt and pepper. Add chives cut into rolls. Heat olive oil in a non-stick pan, pour in the mixture and cook over low heat. When the egg begins to stagnate, stir the mixture thoroughly every now and then until the mixture is solid and liquid has evaporated.
- Slice the turnips into very fine slices. Put 4 dessert rings (diameter 7 cm, high 6 cm) over the breadcrumbs so that the toasted side is on top. Distribute half of the scrambled rice on the 4 dessert rings and press down a little. Place a turnip slice on top and spread the crabs over it. Then put a slice of turnip again and the rest of the scrambled eggs on top. The finish is again a turnip slice, which is decorated in the middle with some trout caviar. Spread the toast on plates, peel off the dessert rings and serve.
- You can also leave out the beetroot slices because they don`t do much in terms of taste, but they look good. They also make it more difficult to cut the sandwich smoothly with a knife when eaten.
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