Scrambled eggs with parmesan chips and basil

Name: Scrambled eggs with parmesan chips and basil
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Parmesan cheese; 3 Stem(s) Basil; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Parmesan cheese
3 Stem(s) Basil
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
baking paper

Directions

1
Grate the Parmesan cheese and spread it on a baking tray lined with baking paper by the teaspoonful. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 5 minutes.
2
Wash the basil, shake dry and, except for 1 stem for garnishing, pluck and chop the leaves. Whisk eggs, season with salt, pepper and chopped basil. Heat the fat in a pan.
3
Add the egg mixture to the pan and push it together again and again over medium heat with a spatula until the egg has set. Arrange scrambled eggs with Parmesan chips in glasses and garnish with basil.