Scrambled Eggs on Toast
Recipe by Annemarie Wildeisens «Kochen»
vegetarian
INGREDIENTS (4 servings):
- 2 large red peppers, approx. 400 g
- 4 slices of bread, e.g. smoked bread
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- salt, black pepper from a mill
- 2-3 bags of UMAMI microgreens
- 6 eggs
- 1 tablespoon crème fraîche
COOKING INSTRUCTION:
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Preheat the oven to 250 degrees. Line the oven tray with baking paper.
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Cut the hot peppers in half lengthwise and remove the stem, seeds and septum. Place the hot peppers, cut sides down, on the prepared baking sheet. Bake the pepperoni halves in a 250 degree oven on the middle rack for about 20 minutes, until the skin of the pepperoni blisters darkly. Remove the hot peppers, cover with a damp cloth and let cool until lukewarm.
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Meanwhile, place the bread slices in the oven, which has been turned off but is still hot, and let them crisp.
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Mix the lemon juice with the olive oil and salt and pepper until creamy.
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Skin the peppers and cut them into strips. Mix with the lemon dressing and season if necessary.
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Coarsely chop the microgreens. Whisk the eggs in a bowl with the crème fraîche and salt and pepper until well combined.
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In a non-stick frying pan, melt the butter over a low heat. Add the egg mixture and cook over very low heat until creamy, stirring frequently. Towards the end, mix in the microgreens. Season the scrambled eggs if necessary and remove from the heat.
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Arrange the toasted bread on preheated plates and spread the pepperoni on top. Pile the scrambled eggs on top and serve the sandwiches immediately.