Egg broads with mustard toast with lard, brocolis
2 trays of scrambled eggs Ovoteam
320 g of butter
100 g of grated Parmesan cheese
25 g of Dijon mustard
1 slice of country bread
50 g of bacon of colonatta
10 g of chives
5 g of Espelette pepper
250 g of broccolis
Heat the eggs in 30-second steps in a 500W microwave oven stirring constantly.
Whisk with butter and stir in parmesan and mustard.
Toast the bread, cut the size of a finger of 15cmX2cm.
Add a slice of colonatta bacon.
Season with chives and Espelette pepper.
Blanch the broccolis, and season
Vary the pleasures by replacing Dijon mustard with Tarragon mustard.
Here is a revisited recipe that is enriched with a little cheese and vegetables. We have enough to make a small, balanced meal ideal for a quick dinner or a festive breakfast! Only all that’s missing is a piece of fruit for dessert.
Ovoteam scrambled egg trays are recyclable.
Plain scrambled eggs
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