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Scrambled eggs on vegetables


  • 4 carrots
  • 2 bunches of green onion
  • 4 tbsp. l. butter
  • salt
  • ground black pepper
  • 1 broth cube
  • 1 can of canned corn 450 g
  • 1 tbsp. dried parsley
  • 4 eggs


  • Carrots cleaned, washed and finely chopped. Green onion peel, wash, discuss and cut into thin rings. Leave some onion for decoration. Heat oven to 200 ° C.
  • Heat the butter in a large frying pan and lightly fry the carrots in it. Pour 150 ml of water, crush the bouillon cube and mix. Cover the frying pan with a lid and simmer the carrot for about 10 min. Then add the onion and corn together with the potting. Season with dried parsley, salt and pepper.
  • Vegetables put in a baking dish, in the middle make a groove and drive eggs. Bake for 8 minutes. Sprinkle with spring onion and serve immediately.