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Bruschetta with scrambled eggs
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Ingredients
Directions
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Chop the chives into 1 cm pieces. Halve the peppers in the length, remove the seeds and cut the halves lengthwise into wafer thin strips.
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Brush the slices of bread thinly on both sides with butter. Roast them in a hot grill pan until they have nice brown stripes on both sides.
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In the meantime, whisk the eggs with cream, salt and pepper.
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Melt the rest of the butter in a large pan and pour in the egg mixture. Heat the egg while stirring until it solidifies, but still shines. Stir in the chives.
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Scoop the scrambled eggs on the bruschetta.
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Place a small pile of pepper strips on each bruschetta.
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Nutrition
320Calories
Fat32% DV21g
Protein28% DV14g
Carbs6% DV18g
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