“Zmorge” scrambled eggs

Ingredients

Ingredients for 2 servings

4 eggs
4 tbs milk
salt, pepper
60 g Emmentaler AOP
2 small tomatoes
2 slices of bread
2 tbs rapeseed oil
cress

Star of the dish

Crown

Preparation

Beat the eggs thoroughly with the milk, salt and pepper. Cut the Emmentaler AOP, tomatoes and bread into cubes approx. 1 cm in size. Mix the tomatoes and cheese in with the eggs.

Heat the oil in a frying pan. Fry the bread cubes until crisp. Turn down the heat. Add the egg mixture to the bread cubes. Use a spatula to scramble the eggs until firm, but moist.

Plate up and garnish with cress.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

“Zmorge” scrambled eggs

Ingredients for 2 servings

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