Multigrain rolls with brine, scrambled eggs and asparagus tips

Name: multigrain rolls with brine, scrambled eggs and asparagus tips
Total time: 20 min
Yield: 4
Ingredients: 16 green asparagus tips; 6 egg; 3 tablespoon cream; 50 gram butter; 2 tablespoon dill; 4 multigrain rolls; 4 paste brine meat; hand hand of arugula; 6 cherryto

Ingredients

Directions

Finely chop the dill.
Halve the cherryto.
Cut a piece of the woody ends of the asparagus tips.
Boil the asparagus tips in a saucepan with plenty of boiling water with salt in about five minutes al dente.
Drain them in a sieve and rinse them under cold water to stop the cooking process.
Let them drain well.
In a bowl, beat the eggs with the cream, salt and pepper.
Melt half of the butter in a pan with a thick bottom and pour in the egg.
Let the egg solidify while stirring until it becomes firm, but it still shines and is creamy.
Stir in the dill.
Cut the multigrain rolls from the top to the bottom.
Put them on plates and push them completely open.
Brush the cutting edges thinly with butter and place a slice of salted meat in it.
Push the meat against the sides of the bread and divide the arugula and the scrambled eggs into it.
Put the asparagus tips and the cherry on the scrambled eggs.