Scrambled eggs

Name: Scrambled eggs
Cook time: 12 min
Total time: 12 min
Yield: 1
Ingredients: 4 Stem(s) Parsley; 3 Eggs (size M); 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 1 Tomato; 3 discs Cucumber

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
12 mins

TOTAL TIME
12 mins

Ingredients

Servings: 1

4 Stem(s) Parsley
3 Eggs (size M)
3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
1 Tomato
3 discs Cucumber

Directions

1
Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop them. Whisk eggs, parsley and milk and season with salt and pepper.
2
Heat the fat in a frying pan, add the eggs and allow to set while stirring. Wash the tomato and peel with a peeler. Wrap the peel into a rose. Arrange eggs on a plate and garnish with cucumber slices, tomato rose and parsley.
3
Wholemeal bread tastes good with it.