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Scrambled Eggs with Salad

By chef Gulasch

Creamy scrambled eggs served with crispy toast and a light spring salad of arugula, spinach, and cherry tomatoes.

9 min
Easy

3 min prep · 6 min cook

Scrambled Eggs with Salad
482 kcal · per serving
Protein 28g Carbs 23g Fat 29g
Ingredients

What you will need

5 items · serves 1
  • Eggs 3 pcs
  • Fresh cream cheese 50 g
  • Salad Mix 0.25 pcs
  • Bread 1 slice
  • Butter 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

5 steps · 6 min cook
  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍳✨

  2. Salt and whisk the eggs. Salt the eggs and whisk until smooth

  3. Melt the butter and add the eggs. Melt the butter in a pan over low heat and add the eggs

  4. Stir until creamy and add the cheese. Cook the eggs over low heat for about 3-5 minutes, until they begin to set but remain creamy, then turn off the stove and stir in the fresh cheese (for a quicker version, you can cook over higher heat for about 1 minute, but the eggs will not be as creamy)

  5. Serve with salad and bread. Serve with salad drizzled with olive oil and a slice of bread 🍽️✨

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