Scrambled egg on toast with beetroot spread and herbs

Scrambled egg on toast with beetroot spread and herbs

My Organic Alnatura Recipes
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Preparation time
15min
Cooking time
0min
Serving(s)
2

Ingredients

0,75
of a bunch of parsley
0,5
a pack of cress
2
Alnatura flat rye bread rolls
4
tbsp. Alnatura beetroot and horseradish cream
4
eggs
2
tbsp. whole milk
20
g sweet cream butter
1
pinch Alnatura sea salt

Prepare the ingredients

Wash the parsley and shake dry, pluck off the leaves and chop coarsely. Cut the cress, rinse in a sieve and leave to drain. Toast the bread rolls in the toaster until golden-brown. Put two half rolls on each plate and spread each with 1 tbsp. beetroot and horseradish cream.

Prepare the scrambled egg

Break the eggs into a bowl and whisk with the milk. Melt the butter in a non-stick pan over a medium heat. Pour in the egg mixture and leave to thicken for 15-20 seconds. Carefully draw a tablespoon across the pan so that more of the liquid egg mixture thickens. Repeat this process until all the egg has thickened but is still glossy and not beginning to brown.

Assemble the scrambled egg on toast and serve

Remove the scrambled egg from the pan, divide between the bread rolls, season and sprinkle with the parsley and cress. Serve the scrambled egg on toast immediately while still hot.

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