Scrambled Eggs with Cottage Cheese and Sour Cream
by Editorial Staff
An ideal breakfast that can be prepared quickly and easily is scrambled eggs with an unusual “bake” of cottage cheese, sour cream, and herbs. It turns out very original, satisfying, and tasty. Worth a try!
Servings: 1
Ingredients
- Eggs – 2 pcs.
- Cottage cheese – 60 g
- Sour cream – 30-40 g
- Salt to taste
- Ground black pepper – to taste
- Butter (for frying) – 15 g
- Vegetable oil (for frying) – 1 teaspoon
For the filling (optional):
- Green onion – 5 feathers (5 g)
- Fresh dill – 4-5 branches (5 g)
Directions
- Melt the butter in a frying pan over low heat, pour in the vegetable oil. We mix. Break the eggs into the pan, taking care not to damage the yolks.
- Fry the eggs over low heat for about 1 minute, until the proteins set. As soon as the whites begin to turn white, sprinkle the eggs with cottage cheese evenly, being careful not to damage the yolks.
- Spread the sour cream evenly on the curd with a teaspoon. Salt, cover, and cook over low heat for about 2 minutes. Dill and green onions, dry and chop finely with a knife.
- Then sprinkle eggs with cottage cheese and sour cream with ground black pepper and fry for about 1-2 minutes, until the yolks are ready. Then sprinkle the finished scrambled eggs with chopped green onions and dill.
- We shift the unusual scrambled eggs with cottage cheese, sour cream, and herbs on a plate and serve. Enjoy your meal!
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