Coloured scrambled eggs

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Put the eggs in a bowl and whisk them. Season to taste with salt, pepper and nutmeg. Spread the egg mixture over 3 bowls. For the cheese scrambled eggs fry the bacon strips until crispy. Grate cheese finely and fold into an egg mixture.

2. 2

   Heat 1 tablespoon of oil in a frying pan and let the egg mass falter. Serve with bacon strips and chervil. For the mushroom scrambled eggs, clean and wash the mushrooms and cut them into fine slices.

3. 3

   Wash spring onions, cut off some green and cut into fine rings. Add both to an egg mixture and mix. Heat 1 tablespoon of oil in a frying pan and let the egg mass falter in it. For the tomato-casseler scrambled eggs, briefly blanch the tomatoes with hot water and remove the skin.

4. 4

   Cut the tomatoes into quarters, remove the seeds and dice. Cut the sausage into strips. Wash the chives and cut into fine rolls. Add everything to the last egg mixture and mix. Heat the rest of the oil in a pan and let the egg mass falter.

5. 5

   Arrange scrambled eggs in bowls. Baguette tastes good with it.