Parmesan scrambled egg with Nürnbergerle

Name: Parmesan scrambled egg with Nürnbergerle
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 glass (370 ml) red roasted peppers in brine; 60 g Parmesan (piece); 8 Eggs (Gr. L); 5 TABLESPOONS Whipped cream; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 12 Nuremberger rib steak sausages

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 glass (370 ml) red roasted peppers in brine
60 g Parmesan (piece)
8 Eggs (Gr. L)
5 TABLESPOONS Whipped cream
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
12 Nuremberger rib steak sausages

Directions

1
Drain the peppers and cut them into strips. Grate the parmesan. Whisk eggs, cream and 2⁄3 Parmesan. Season with salt and pepper.
2
Heat 2 tablespoons of oil in a frying pan. Fry the sausages in it all around for about 5 minutes.
3
In the meantime heat 1 tablespoon of oil in a coated pan. Pour in the egg cream. Spread paprika on top. As soon as the eggs begin to set, push them together towards the middle with a spatula - but do not stir.
4
Let it falter to the end at low heat. Do not turn the egg mass so that it remains nice and juicy. Arrange the scrambled eggs and sausages and sprinkle with the rest of the Parmesan cheese. Crispy farmhouse bread tastes good with it.