Scrambled Eggs in Sausage Basket
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 spring onion (s)
- 8 egg (s)
- 8 tablespoon milk
- Mineral water
- salt
- Pepper, freshly ground
- Nutmeg, freshly grated
- 40 g butter
- 3 tablespoon oil
- 4 slices meat sausage, approx. 12 cm diameter, 1/2 cm thick
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Clean and wash the spring onions and cut into rings. Whisk eggs with milk and mineral water well, season with salt, pepper and nutmeg. Stir in the spring onion rings. Melt the butter in a pan, add the mixture. As soon as the egg mixture begins to stagnate, stir it in strokes from the bottom of the pan and continue heating until there is no more liquid. Keep the scrambled eggs warm.
- Heat the oil in a pan, fry the meat sausage slices in it until the middle bulges upwards. Turn the sausage slices over and place them on plates. Fill the scrambled eggs into the sausage baskets and serve sprinkled with paprika powder.
- It goes well with baguette, toast and mixed salad.
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