Scrambled eggs on wholemeal bread

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 2
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. 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. 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.

Nutrition Facts

KCAL
600 kcal
CARBS
50 g
FATS
20 g
PROTEINS
29 g