Veggie Scrambled Eggs with Toast
Preparation steps
Peel the zucchini, grate finely and sprinkle with salt. Let stand for about 10 minutes, then place in a clean tea towel and squeeze out as much water as possible. Rinse the scallion and thinly slice the white portion. Whisk the eggs until light and fluffy and stir in the grated zucchini.
Heat the clarified butter in a large pan. Sauté the scallion briefly, then pour in the egg mixture. Cook over low heat, stirring often, until the eggs have set.
Cut the toast slices diagonally into quarters. Peel the red onion, cut in half and slice thinly. Rinse the lettuce, chives and parsley and pat dry. Arrange the lettuce leaves on a large platter. Finely chop the parsley, slice the chives and cut the celery stalk into sticks. Arrange the toast triangles around the perimeter of the platter, distribute the scrambled eggs in the center and sprinkle the parsley, chives, celery and onions over the top. Serve immediately.
