Pickanterie with scrambled eggs

Pickanterie with scrambled eggs


  • 4 slices GOLDMEAT Pickanterie, 80 grams each
  • 6 eggs
  • 40 g butter
  • 100 g pickled gherkins
  • 10 cherry tomatoes
  • 5 cl cream
  • Fresh chives
  • Sea salt, pepper and a few mustard seeds


  • Cube the pickles, halve the tomatoes and finely chop the chives.
  • Heat the butter and stir in the eggs and the cream.
  • Prepare scrambled eggs and finish off with the cubed pickles, a few mustard seeds, tomatoes, chopped chives and salt and pepper.


Arrange the slices of GOLDMEAT Pickanterie on the scrambled eggs.


©2012 Gold Meat

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3550 Heusden Zolder

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