Scrambled eggs on wholemeal bread

Name: Scrambled eggs on wholemeal bread
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g vacuum beetroot; 150 g Feta cheese; 1 TABLESPOON liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Cucumber; 1/2 bunch Chives; 8 Eggs (Gr. M); 100 ml Milk; 2 TABLESPOONS Oil; 1 TEASPOON Butter; 8 Disc/s wholemeal bread (à approx. 50 g)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g vacuum beetroot
150 g Feta cheese
1 TABLESPOON liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Cucumber
1/2 bunch Chives
8 Eggs (Gr. M)
100 ml Milk
2 TABLESPOONS Oil
1 TEASPOON Butter
8 Disc/s wholemeal bread (à approx. 50 g)

Directions

1
Pour beetroot, 100 g cheese and honey into a tall mixing bowl and puree finely. Season to taste with salt and pepper. Crumble the remaining cheese and fold in. Wash cucumber, grate dry and cut into thin slices. Wash chives, shake dry and cut into fine rolls.
2
Whisk eggs with milk and season with salt. Heat oil with butter in a large coated pan and fry whisked eggs until scrambled. Spread breads with beetroot cream, spread scrambled eggs on top, garnish with cucumber slices and chives. Sprinkle with pepper.