Krause Glucke with Scrambled Eggs on Toast

Ingredients

• 0.5 baguette
• 400 g Krause Glucke
• 8 eggs
• Salt
• Pepper (freshly ground)
• 0.5 onion
• 0.5 bunch Chives
• butterclarified fat (for frying)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Slice the baguette into even pieces and place them on a baking tray, then toast in the oven until golden brown on both sides.

3. 3.

   Meanwhile whisk the eggs with salt and pepper. Dice the onion finely and cut the chives into thin ribbons, then stir them into the egg mixture.

4. 4.

   Clean the Krause Glucke mushrooms and divide them into portions.

5. 5.

   Heat two pans, melt a little butterclarified fat in each, and sauté one pan of mushrooms while cooking scrambled eggs in the other. Turn frequently and cook for 5–10 minutes until done.

6. 6.

   Spread the scrambled eggs evenly over the toasted bread slices, top with seasoned Krause Glucke, and garnish everything with chopped parsley.