People who have been following me for some time on Instagram knows what my favourite breakfast. It’s porridge in different variants and different toppings. It’s perfect for colder days.
But if I don’t eat pancakes, porridge or chocolate-chia-pudding, I really like a hearty breakfast. After all it’s important to eat varied everyday.
Scrambled eggs is known to many. The most classic variatys are with tomatos, bacon or mushrooms. But have you ever tasted your scambled eggs with ginger? No? Than it’s time for this recipe!
Ginger has a warm effect and with the eggs it’s a perfect dish in autumn and winter time. Did you know, that ginger has the most ingredients in his peel? That’s why you should buy ginger from organic farming. It’s enough if you wash the ginger. Please don’t peel!
Preparation time: 20 minutes
Ingredients for one person:
- 3 eggs
- 2 tomatos
- 1 cm ginger
- Mineralwater
- 1 quarter bunch chives
- salt/pepper/paprika
- 2 slices of toasted bread
Preparation:
- Cut the tomatos in small pieces and beat the eggs in a tall container. Mix with salt, pepper and paprika.
- Rub the ginger under the mixture and add the tomato pieces. Add a sip of water.
- Heat a pan and add the mixture to the pan.
- In the meantime, wash and cut the chives. Toast the bread.
- As soon as the egg in the pan begins to falter, stir the egg so that the egg is evenly distributed.
- Serve the egg with chive and enjoy. If you like, cut the bread in triangles.
Did you try the ginger taste? Then leave a comment for other readers and share how it tasted to you.
Your Michaela
michaela.cooks 