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Scrambled Eggs "Jessica"

4 servings

Ingredients

• 100 g Poultry liver
• 20 g butter
• Tomatoes (diced) (nach Bedarf)
• 3 Stk Eggs
• 1 Prise Salt
• 1 Prise Pepper
• leaf spinach (nach Bedarf)
• Asparagus tips (nach Bedarf)

Instructions

1. Cut poultry liver into small pieces and sauté until light brown in butter.
2. Stir in diced tomatoes, beaten eggs, salt and pepper and let set.
3. Arrange the scrambled eggs on blanched spinach leaves and cover in a lattice pattern with hot asparagus tips.

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