Scrambled eggs with meat sausage and leek

Name: Scrambled eggs with meat sausage and leek
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Cucumber; 2 Tomatoes; 1 small onion; 2-3 TEASPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 250 g Leeks (leek); 250 g Pork sausage; 20 g clarified butter; 8 Eggs; 8 TABLESPOONS Milk; several sheets Lettuce

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Cucumber
2 Tomatoes
1 small onion
2-3 TEASPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
250 g Leeks (leek)
250 g Pork sausage
20 g clarified butter
8 Eggs
8 TABLESPOONS Milk
several sheets Lettuce

Directions

1
Wash, peel and slice the cucumber. Wash tomatoes, remove stalk. Cut tomatoes into slices. Peel onion and chop finely. Season vinegar with salt, pepper and diced onion.
2
Add oil. Pour over the vegetable slices. Clean and wash the leek and cut into rings. Halve the sausage lengthwise and cut into slices. Fry both in lard. Whisk eggs with milk, salt and pepper and put them into the pan.
3
Push the egg mass from the outside to the inside again and again under mild heat until the mass has stagnated. Fry for two more minutes. Arrange vegetable slices in portions on salad. Cut scrambled eggs into pieces and add to the salad.
4
Dark wholemeal bread goes well with it.