Scrambled eggs with zucchini and rye bread

Add variety to the usual fried eggs, complementing it with toasted slices of zucchini, onions and rye bread. Products are everyday, but their combination allows you to create an interesting, satisfying and tasty dish in just a few minutes. Great for a nutritious breakfast or snack!

Ingredients

• Eggs - 5-6 pcs.
• Zucchini - 250 g
• Onions - 135 g
• Rye bread - 100 g
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 2-3 tbsp. spoons
• Fresh parsley (for serving) - 2-3 sprigs (7 g)

Directions

1. Prepare foods according to the list.
2. Peel and rinse the onion.
3. Wash and dry the zucchini. It is best to use young zucchini - it is much softer and does not contain hard seeds.
4. Cut the bread and zucchini into small cubes that are about the same size. Chop the onion finely. Chop the herbs.
5. Heat 1 tbsp in a skillet. a spoonful of vegetable oil over medium heat. Put slices of bread in one layer in hot oil and, stirring occasionally, fry for about 3-5 minutes, until a slightly crispy crispy crust is obtained. Place the bread on a plate for a while.
6. Add another 1-1.5 tbsp to the pan. tablespoons of vegetable oil. Add the onion and, stirring occasionally, sauté for about 5 minutes, until the onions are tender.
7. Add zucchini pieces and sauté for 10-15 minutes, until tender.
8. Add toasted bread, salt and pepper. Stir.
9. Make small indentations in the bread and vegetable mixture and break an egg in each.
10. Reduce heat to low or slightly below medium and cook everything for about 8-10 minutes, until the whites are fully cooked and the yolks are desired.
11. Scrambled eggs with zucchini and rye bread are ready. Sprinkle the eggs with herbs and serve.
12. Bon Appetit!