Scrambled eggs steamed with rice and sausages
114 15 минут 3 порции
It is no secret that many country houses have a slow cooker that 15 minutes will make You some hot hearty omelet for Breakfast. Scrambled eggs in the cooled down kind also delicious.
Ingredients for Scrambled eggs steamed with rice and sausages
- Chicken egg - 2 PCs
- Sour cream - 1 tbsp
- Basil - 2 depot.
- Salt - to taste
- Figure - 0.5 package.
- Sausages - 2 PCs
- Carrots - 0,5 PCs
- Leek - to taste
- Vegetable oil - 1 tsp.
- Parmesan - to taste
Step by step instruction of cooking Scrambled eggs steamed with rice and sausages
Carrots to grate, onions to chop.
Sauté until soft.
The sausages I used natural, no dyes, in which 80% meat.
Slice them in rings.
Pour into a pan.
A moment to hold the fire.
For omelet combine eggs with sour cream, salt and Basil.
Beat with a whisk.
Pour the contents from the pan.
A bag of basmati rice boil in advance.
You will need half a bag.
So, add rice.
In the bowl multivarki pour water and set the grill on it molds. To include the program "a couple".
Fill the omelette with fillings.
Can be filled and above a great mold, but then will be prepared longer.
Mini cookie cutters will be prepared very quickly, literally within a few minutes.
Scrambled eggs in the mould Cock is ready in 10-12 minutes. Cover and turn onto a plate.
Cheese cut into slices. I have a Lithuanian cheese.
Sprinkle when serving slices of warm scrambled eggs.
On top of a little green onions and Mediterranean herbs.
Serve warm, cut into portions.
Served for Breakfast or children for dinner.