Scrambled Eggs with Zucchini and Rye Bread
by Editorial Staff
Add variety to the usual fried eggs, complementing it with toasted slices of zucchini, onions, and rye bread. Everyday products, but their combination allows you to create an interesting, satisfying, and tasty dish in just a few minutes. A great option for a nutritious breakfast or snack!
Cook: 45 mins
Servings: 8
Ingredients
- Eggs – 5-6 pcs.
- Zucchini – 250 g
- Onions – 135 g
- Rye bread – 100 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2-3 tbsp
- Fresh parsley (for serving) – 2-3 sprigs (7 g)
Directions
- Peel and rinse the onion. Wash and dry the zucchini. It is best to use young zucchini – it is much softer and does not contain any hard seeds.
- Cut the bread and zucchini into small cubes that are about the same size. Chop the onion finely. Chop the herbs.
- Heat 1 tablespoon in a skillet. a spoonful of vegetable oil over medium heat. Put slices of bread in a single layer in butter and stirring occasionally, fry for about 3-5 minutes, until a slightly crispy crust is obtained. Place the bread on a plate for a while.
- Add another 1-1.5 tablespoon to the pan. tablespoons of vegetable oil. Add the onion and stir-fry for about 5 minutes, until the onions are tender.
- Add zucchini pieces and sauté for 10-15 minutes, until soft. Add toasted bread and season with salt and pepper. Stir.
- Small indentations and break an egg in each.
- Reduce heat to low or slightly below medium and cook everything for about 8-10 minutes until cooked and yolks are desired.
- Scrambled eggs with zucchini and rye bread are ready. Sprinkle eggs with herbs and serve.
Enjoy your meal!
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