Scrambled Eggs with Vegetables

Heat 25 g butter in a frying pan. Mix eggs, whipping cream and salt. Stir and toast in it. Cool down.

Clean vegetables, rinse, chop kohlrabi, bell bell pepper, carrots and tomatoes. Cut the spring onions into T’rings. Remove the skin from the onions, dice the onions and ham.

Heat 25 g butter in a frying pan. Fry onion until translucent. Add vegetables, roast for 10 minutes. Add parsley and ham, season with salt and season with pepper.

Soak bread rolls in milk, squeeze and chop. Mix with egg mixture and vegetables. Preheat the oven to 200 °C.

Grease an ovenproof dish. Mix remaining butter with egg yolks until creamy. Fold in egg quantity, fill into the mold. Pour sour whipped cream on top. Bake in the oven for 30-35 minutes.

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