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.
1
Prepare scrambled eggs in a mixture of oils.
- Chicken egg: 2 pieces
- Butter: 15 g
- Sunflower oil: 20 ml
2
Toast the bread and spread it with cream cheese.
- Rye bread: 40 g
- Cream cheese (curd cheese spread): 40 g
3
Place on a plate and add the scramble.
4
Add ham.
- Jamon (Spanish cured ham): 20 g
5
Lay out the tomatoes.
- Pink tomatoes: 40 g
6
Garnish with parsley.
- Parsley leaves: 5 g
7
Add pepper.
- Ground black pepper: to taste