Brussels chicory with eggmimosa

Eggs in 8 minutes hard cooking. Chop chicory, cut off the bottom and bitter, hard core. Halve chicory in half and cut into strips. Rinse eggs under cold running water and peel. Halve eggs, cut in white, and crush yolks with fork (= mimosa). Picking parsley stalks and patting the leaves thoroughly. Heat 1 butter in the saucepan and parsley in 30 seconds. crispy baking. Parsley with butter and egg together. Season with salt, pepper and (freshly ground) nutmeg.

Heat residual butter in wok or skillet. Chicory strips 3 min. Stir-fry. Sprinkle with icing sugar and stir-fry for 1 more minute. Cut chicory into a bowl and distribute mimosa over it.