Scrambled eggs with speck and zucchini

Ingredients

For 1 serving

• Eggs2
• Speck20 g
• Zucchini100 g
• Rye bread30 g
• Extra virgin olive oil3 g
• Black pepperto taste

Contains: gluten, eggs,

In season: May – September

Method

1. Wash and trim the courgette and cut it into roughly 1 cm dice; cut the speck into strips. Beat the eggs.
2. Heat the oil in a non-stick pan over medium heat and sauté the courgette for 4 minutes, until tender and lightly golden.
3. Add the speck and let it crisp for 1 minute, until translucent and crisp at the edges. Meanwhile, toast the rye bread.
4. Turn the heat to low, pour in the eggs and stir constantly for 2–3 minutes, until set but still creamy; no salt needed, speck is salty.
5. Finish with a grind of black pepper and serve with the bread.