Poached Eggs on Challah with Sheep's Curd Cheese | Creamy Brunch

In a bowl, mix 150 g sheep's curd cheese with 80 g 20% sour cream, a pinch of salt, and freshly ground black pepper until smooth. Add half of the finely chopped spring onion greens.

Dice 60 g dry sausage into small cubes. In a dry pan over medium heat, fry until crispy, then transfer to a paper towel, reserving the remaining seasoned fat in the pan.

In the same pan, melt 15 g butter together with the sausage fat, then toast both sides of the 4 slices of braided challah until golden brown and crispy.