Creamy scrambled eggs with sheep curd cheese and spring onions
(0)
20 min
Quick
Kifli Kukták
Igazi lélekmelengető magyaros reggeli, ahol a lágy, selymesre sütött rántotta találkozik a krémes, pikáns juhtúróval és a friss újhagyma roppanósságával. Egy csipetnyi édes fűszerpaprikával és friss TV paprikával kísérve, ropogós kovászos kenyérrel tálalva a tökéletes napindító.
Preparation method
Preparation
Thinly slice the spring onions, separating the white and green parts. In a small bowl, lightly mash the sheep curd cheese with the sour cream using a fork to achieve a creamier texture.
Crack the fresh eggs into a bowl, add the sweet paprika, a pinch of ground caraway, a little freshly ground black pepper, and very carefully a pinch of salt, taking into account the natural saltiness of the sheep curd cheese. Beat gently with a fork.
Cooking and assembly
Melt the butter in a medium pan over low heat. Add the white spring onion slices and gently sauté for 1 minute, taking care not to let them brown.
Chef's tip
Sheep curd cheese is distinctly salty and tangy, so use only a minimal amount of salt when seasoning the eggs so as not to upset the balance of flavours.
The secret to perfectly silky scrambled eggs is low heat: do not cook the eggs until dry, remove them from the heat while they are still slightly wobbly and creamy.
Ingredients
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