Three spicy scrambled eggs
easy
45 mins
45 mins
Ingredients
- 100 g raw ham
- 1 collar Chives
- 9 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 60 g Butter or margarine
- 1 collar Dill
- 100 g North Sea crab meat
- 50 g medieval Gouda in
- 7-10 Tbsp piece
- 10 paprika-filled olives
Directions
- 1
For the ham-chives scrambled eggs cut the ham into small cubes. Wash the chives and cut into fine rolls. Whisk 3 eggs and season with salt and pepper. Heat 20 g fat in a pan and add the eggs.
- 2
Sprinkle ham and chives evenly over it. Allow the scrambled eggs to set, carefully pushing the egg together. Put the scrambled eggs on a plate and keep warm. For the crab-dill scrambled eggs, wash the dill and chop finely.
- 3
Whisk 3 eggs and season with salt and pepper. Heat 20 g fat in the pan. Pour in scrambled eggs, sprinkle prawns and dill evenly on top, also allow to set and place on the plate.
- 4
For the cheese-olive scrambled eggs, whisk the remaining eggs and season with pepper. Grate cheese coarsely. Cut olives into slices. Add cheese and half of the olive slices to the eggs and stir in. Heat the remaining fat in the pan.
- 5
Add the scrambled eggs and sprinkle the remaining olive slices on top. Allow the scrambled eggs to set and serve on the plate. Add the remaining olives. Serve with freshly toasted toast bread.
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