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Egg Dish "Varia"

4 servings

Ingredients

• 2 Stk mushrooms (cleaned)
• 1 EL Sugar snap peas (cooked, drained)
• 30 g butter (for braising)
• 3 Stk Eggs
• 1 Prise Salt
• 1 Stk Tomato
• 1 Prise Pepper
• Oil (nach Bedarf)
• 2 Stk Asparagus tips
• Parsley (nach Bedarf)
• Poultry or veal liver (diced) (nach Bedarf)
• 20 g butter (for roasting)
• Red wine (nach Bedarf)

Instructions

1. Dice mushrooms and sauté pale yellow in butter together with cooked, drained sugar peas.
2. Whisk the eggs with a little salt and pour over.
3. As soon as the mixture becomes firm, fold or roll it and brown the underside.
4. Turn the omelet onto a plate, cut lengthwise down the middle and fill with the liver filling.
5. Salt and pepper a finger-thick tomato slice and fry briefly in a little oil, top with two warmed asparagus tips and place on the filling.
6. Sprinkle with finely chopped parsley.
7. Filling: Dice poultry or veal liver, salt and pepper, roast in butter, deglaze with a little red wine and reduce briefly.

Based on a cookbook by Hans Hofer (1964), adapted with AI.