Roll of scrambled eggs with raw ham

Cut open the multigrain bulbs. Put them down with the cutting edge in a hot frying pan without oil or butter and roast them crispy.

Put them open on a plate and spread the ham over them.

Beat the eggs with the milk.

Heat the butter on low heat in the frying pan, add the egg and stir gently with a wooden spoon until the egg has just solidified.

Remove the pan from the heat and stir in the milk. Divide the egg over the bread rolls and sprinkle with salt and pepper to taste. Garnish with the arugula.