Buns and egg are a perfect combination, hence a Scrambled Egg Bun. This was our breakfast on a Saturday morning, we usually have a dish with egg on Saturday morning. I tried to stop the tradition, but Yuri won’t let me. So we’ll go on with it. Although mostly it’s just a boiled egg or omelet on bread. We started this tradition in 2014, after a vacation in Florida. Yuri loved that they had scrambled eggs at the breakfast buffet, and wanted to continue this back home. So eggs for breakfast on Saturday morning was born.
The scrambled eggs are made with milk, shallot, chicken, pepper and salt, besides eggs of course. Sundried tomatoes and basil are added after the eggs are cooked. Served on a white petit pain with some lettuce. The recipe is from the cookbook “Lekker Eten & Bewegen” from C1000.
The recipe was easy to follow. I only made 2 adjustments: I used dried basil instead of fresh basil and I used half of the lettuce as was stated in the ingredients.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Scrambled Egg Bun
Allergies: egg, dairy, gluten, wheat, chicken, tomato.
4 petit pains white
2 tablespoons milk
15 grams butter
100 grams thinly sliced baked chicken
6 sundried tomatoes
½ tablespoon dried basil
12 small leaves of lettuce
Chop the shallot in in small pieces. Slice the sundried tomatoes and the chicken. Heat the petit pains in the oven.
Whisk the eggs with the milk, salt and pepper.
Melt the butter in a frying pan. Add the shallot. After about 2 minutes pour in the egg mixture and the chicken. Keep stirring until the egg has set. Toss in the sundried tomatoes and basil.
Slice open the buns. Add lettuce and scrambled eggs on it. Sprinkle with pepper and salt.
- Recipe source is “Lekker Eten & Bewegen”.
- Enough for 4 persons.
- You can replace dried basil with fresh basil.
Only have a photo of the end result, not any of the preparation.