Home Rezepte Rührei mit Bärlauchspitzen zu Geflügelleber

Rührei mit Bärlauchspitzen zu Geflügelleber

Zutaten für 1 Personen

400 g Geflügelleber
125 g Frühstückspeck
2 EL Speiseöl
8 Stk. Eier
1 Bund Bärlauch (alternativ: Küchenkräuter)
3 Prise(n) Pfeffer, frisch gemahlen

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Zubereitung

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1

Fertig

Leber kalt abspülen, trocken tupfen, in Frühstücksspeck (Bacon-Scheiben) einwickeln und auf Holzspießchen portionsweise reihen. In Öl etwa 6 Minuten braten.
Zwischenzeitlich Eier aufschlagen und verquirlen, in einer beschichteten Pfanne stocken lassen.
Mit geschnittenem Bärlauch bestreuen und zu den Geflügelleberspießchen reichen.

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1 vote, average: 4,00 out of 5

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1 vote, average: 4,00 out of 5

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VORIGES NÄCHSTES

30 Minuten

|

Sehr einfach

662 kcal
KALORIEN
k. A.
PROTEINE
k. A.
CARBS
k. A.
FETT

DRUCKEN

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