Scrambled eggs reinvented: A hearty twist for quick breakfasts

A quick and satisfying meal that works well during the autumn and winter? It can be prepared based on well-loved scrambled eggs. We know many additions to this dish. Tomatoes, spinach, or mushrooms greatly influence its taste. But let's also add something to make this dish more filling. Potatoes, deli meats, and yellow cheese will serve this purpose well. You can also toss in a few button mushrooms.

You can use freshly cooked potatoes, but those left over from yesterday's dinner will also work. Using them significantly speeds up meal preparation. For scrambled eggs, the best potatoes are those that do not fall apart during cooking and frying, known as salad potatoes, type A, or potatoes with low starch content, type B. For scrambled eggs, you'll need only about two potatoes. As for deli meats, those that heat well—such as ham or thin frankfurter-type sausages—will work brilliantly. Yellow cheese? It's best to use hard cheese that melts well.

Ingredients:

• 6 large eggs,
• 2 cooked potatoes,
• 1 small onion,
• 100g sausage,
• 4 button mushrooms,
• 50g yellow cheese,
• 3 tablespoons butter, clarified butter can be used,
• salt and pepper to taste,
• chives for serving.

Preparation method:

1. Dice the cooked potatoes and sausage.
2. Clean, peel, and slice or dice the mushrooms.
3. Peel and finely chop the onion or slice it thinly.
4. Grate the yellow cheese on a fine grater.
5. Crack the eggs into a bowl and beat them with a fork.
6. Heat one tablespoon of butter in a large pan and sauté the onion until translucent.
7. Add the mushrooms and fry until the water evaporates and the mushrooms are browned. Then, remove the onion and mushrooms from the pan and transfer them to a bowl.
8. Add the sausage to the pan and fry until the fat renders and the sausage is lightly browned. Then, transfer the sausage to the bowl with the onion and mushrooms.
9. Fry the potatoes in the remaining butter until lightly browned, then add the onion, mushrooms, and sausage and fry for another minute.
10. Pour the egg mixture into the pan and stir. Cook until the eggs are set.
11. Season the dish to taste with salt and freshly ground pepper.
12. Sprinkle half the grated cheese over the scrambled eggs with potatoes and stir.
13. Sprinkle the rest of the cheese on top of the dish and cover with a lid to melt the cheese.
14. Serve the scrambled eggs with potatoes sprinkled with finely chopped chives.