Salad with scrambled eggs

Name: Salad with scrambled eggs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Head Lollo bianco; 200 g Mushrooms; 1 collar Chives; 6 Eggs; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS White wine vinegar; 1 package (25 g) frozen onion with garlic; 7-10 Tbsp Sugar; 3-4 Tbsp Oil; 1 TABLESPOON Butter or margarine; 4 discs Rye toast bread; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Head Lollo bianco
200 g Mushrooms
1 collar Chives
6 Eggs
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS White wine vinegar
1 package (25 g) frozen onion with garlic
7-10 Tbsp Sugar
3-4 Tbsp Oil
1 TABLESPOON Butter or margarine
4 discs Rye toast bread
7-10 Tbsp Parsley

Directions

1
Clean, wash and drain the salad and pluck it into small pieces. Clean and wash the mushrooms and cut them into fine slices. Wash chives, dab dry and cut into fine rolls.
2
Whisk eggs and milk, stir in chives. Season with salt and pepper. Arrange salad and mushrooms on plates. For the vinaigrette, mix vinegar, frozen onion and garlic, salt, pepper and sugar.
3
Add oil. Pour the vinaigrette over the salad. Heat the fat in a frying pan, add the egg milk and allow to set over a low heat. Push them together several times with a spatula.
4
Toast slices of toast and add scrambled eggs in portions. Garnish with parsley as desired.