Pumpkin Seed Rolls with Turkey and Scrambled Eggs
- For the sandwiches
- 2 pumpkin seed rolls
- 20 grams butter
- 4 Lettuce
- 150 grams sliced, cooked herb-crusted Turkey ham
Halve the rolls and brush with a little butter. Rinse the lettuce leaves, shake dry and place on the rolls. Top with the turkey.
For the scrambled eggs, whisk the eggs with the cream and season with salt and pepper. Heat the butter in a pan and pour in the eggs. Let them stand until slightly set then stir. Cook for 2-4 minutes over low heat until scrambled. Arrange the scrambled eggs on plates with the rolls and serve garnished with the chives.