Scrambled eggs with tomato salsa

Name: Scrambled eggs with tomato salsa
Yield: 4 portion(s)
Ingredients: 1 bundle Spring onions or 1 small onion finely chopped; 1 Fresh red chilli seeds removed, finely chopped; 1 tbsp Chopped coriander; 1 Lime juice thereof; 1 tbsp Butter; 250 g Tomatoes finely chopped; 3 clove Garlic finely chopped; 4 Eggs; 4 tbsp Water or milk

Breakfast & brunch

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Scrambled eggs with tomato salsa

1	bundle	Spring onions or 1 small onion finely chopped
1		Fresh red chilli seeds removed, finely chopped
1	tbsp	Chopped coriander
1		Lime juice thereof
1	tbsp	Butter
250	g	Tomatoes finely chopped
3	clove	Garlic finely chopped
4		Eggs
4	tbsp	Water or milk

Instructions for Scrambled eggs with tomato salsa

To prepare the Scrambled eggs with tomato salsa recipe, please follow these instructions:

Tomato salsa: mix the ingredients and let the salsa stand 20 minutes before serving.

Scrambled eggs: whisk whole eggs and water together with a fork. Melt the fat in a thick-bottomed pan. Pour the egg mixture on. Fade the heat. Scrape the stiffened egg masses from the bottom and toward the Center with slow movements. Turn off the Pan slightly before rørægget is stiffened. Put a lid over. Rørægget of the Pan, then gently take the shiny side all the time is up.

Server røræggen with salsa and corn-baconmuffins.

Scrambled eggs with tomato salsa

Ingredients for Scrambled eggs with tomato salsa

Instructions for Scrambled eggs with tomato salsa

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