Cheese Soufflé Blinis with Scrambled Eggs

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

For the dough:

Also: (for the scrambled eggs)

Cheese Soufflé Blinis with Scrambled Eggs

Instructions

First beat the 2 egg whites until stiff and set aside.
Then quickly stir the milk, baking powder and sifted flour into a liquid batter. Then add the mustard, a pinch of salt and the herbs. Cut the Chester (I always use sliced cheese. 3 slices of which are 75 g) into small cubes and also add to the dough, mix everything vigorously. Now carefully fold in the stiffly beaten egg white with a spoon. The dough should be nice and fluffy.
Heat some butter or margarine in a pan and pour in half of the batter. Don`t worry if it looks like a lot - the blinis should also be a bit thick and fluffy.
As soon as small bubbles appear on top and the underside is golden brown, turn the blini once and then fry the other side until golden brown.
Bake the second blini and set it aside or, if you like it very hot, put it in the preheated oven and cover it with aluminum foil.
For the scrambled eggs, whisk the two whole eggs, heat some butter in the pan and then pour in the egg mixture. Always stir well so that it doesn`t turn out to be an omelette, and when it is done fried, season with salt and pepper and add some freshly cut chives.
Take the pan off the heat and finally pour the two egg yolks that you didn`t use for the dough over the scrambled eggs and mix the whole thing again. The scrambled eggs are soft and creamy and you don`t have any hard, dry chunks.
Now distribute the scrambled eggs on the blinis and sprinkle a few herbs over them if you like.

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