Scrambled eggs with toast and ham

1 serving

15 minutes

Scrambled eggs with toast and ham is a refined blend of Italian gastronomy and morning tenderness. The airy egg mixture, cooked in a blend of butter and sunflower oil, acquires a rich, intense flavor. Rye toast with cream cheese adds textural harmony, while the ham brings a subtle salty note. Fresh pink tomatoes refresh the dish's palette, and parsley completes the picture with Mediterranean aromas. Black pepper delicately highlights all the flavor nuances. This breakfast is not only nutritious but also aesthetically pleasing, creating an atmosphere of morning enjoyment.

Energy value per serving

• Calories: 691.7
• Proteins: 27.7g
• Fats: 57.2g
• Carbohydrates: 18.2g

Ingredients

• Rye bread: 40 g
• Chicken egg: 2 pc
• Cottage cheese: 40 g
• Pink tomatoes: 40 g
• Hamon: 20 g
• Parsley leaves: 5 g
• Ground black pepper: to taste
• Butter: 15 g
• Sunflower oil: 20 ml

Cooking steps

1. Prepare scrambled eggs in a mixture of oils.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Butter: 15 g
   • Sunflower oil: 20 ml

2. Toast the bread and spread it with cream cheese.

   Required ingredients:

   • Rye bread: 40 g
   • Cottage cheese: 40 g

3. Place on a plate and add the scramble.

4. Add ham.

   Required ingredients:

   • Hamon: 20 g

5. Lay out the tomatoes.

   Required ingredients:

   • Pink tomatoes: 40 g

6. Garnish with parsley.

   Required ingredients:

   • Parsley leaves: 5 g

7. Add pepper.

   Required ingredients:

   • Ground black pepper:  to taste