Scrambled eggs on brown bread with salmon ham and tomato

Name: Scrambled eggs on brown bread with salmon ham and tomato
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 мелкий лук (40 г); 1/2 bunch Chives; 2-3 stem(s) Parsley; 80 g Salmon ham in the piece (without fat edge); 4 (approx. 500 g) Tomatoes; 2 tablespoons (10 g each) White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tablespoon (10 g) Olive oil; 8 Eggs (size M); 80 ml low-fat milk; 7-10 Tbsp grated nutmeg; 20 g Butter or margarine; 4 discs (approx. 200 g) brown bread

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 мелкий лук (40 г)
1/2 bunch Chives
2-3 stem(s) Parsley
80 g Salmon ham in the piece (without fat edge)
4 (approx. 500 g) Tomatoes
2 tablespoons (10 g each) White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tablespoon (10 g) Olive oil
8 Eggs (size M)
80 ml low-fat milk
7-10 Tbsp grated nutmeg
20 g Butter or margarine
4 discs (approx. 200 g) brown bread

Directions

1
Peel and finely chop the onion. Wash chives and parsley, dab dry and chop finely, except for a little bit for garnishing. Dice the salmon ham. Wash and slice the tomatoes.
2
Mix vinegar, half the onion, some salt and pepper. Embezzle oil. Spread the vinaigrette over the tomato slices. Mix eggs, milk, a little salt, pepper and nutmeg. Add half of the herbs.
3
Heat the fat in a coated pan and sauté the rest of the onion in it. Add egg milk and sprinkle in diced ham. Leave to fry over medium heat. Push the egg mass together in between.
4
Spread the scrambled eggs on the slices of black bread and arrange on plates with the tomatoes. Sprinkle with remaining herbs and serve garnished.