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Scrambled Eggs with Sausages & Red Peppers

Name: Scrambled Eggs with Sausages & Red Peppers
Prep time: 18 min

Preparation

18 min

Serves

Ingredients

Egg:

1 ½ Tsp Olive oil

1 Egg

⅕ Cup of Milk (3.25% M.F)

A pinch of Salt

3 Scoops ThickenUp® Clear

Sausages:

2.8 oz Chicken pâté

2 Tbsp Water

1 Scoop ThickenUp® Clear

Red peppers:

½ Cup peppers peeled and roasted

1 Scoop ThickenUp® Clear

Egg:

1. Beat the egg while cooking it in the olive oil in a frying pan over low heat, stirring constantly so that it does not overcook.
2. Remove from the heat and blend the egg, milk, and salt in the blender.
3. Add 3 scoops of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps). Set aside for later.
Red peppers:

4. Take roasted peppers and clean them to make sure that there are no traces of skin or seeds. Blend the peppers in the blender.
5. Add 1 scoop of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps). Set aside for later.
Sausages:

6. Blend the chicken pâté and the water in the blender.
7. Add 1 scoop of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps). Set aside for later.
Presentation:

Put the pâté in a pastry bag and form the sausages on the plate. Serve the textured egg in the shape of an omelette. Serve the pepper in triangles, to look similar to a roasted pepper.