When I make breakfast I rarely follow a recipie, it's about what I have on hand at the time. Yesterday we had kransky for breakfast and there was one left over, so I decided to use it in scrambled eggs after my Step daughter requested them for brekky. This was scary for me because I've never made her scrambled eggs and she will either love it or hate it. She loved it, the whole family did, I even surprised myself. I've made it with chorizo before but cheese kransky is way better! If you want epic scrambled eggs, this is for you. .
1 onion diced
1 cheese kransky thinly sliced
1 tablespoon of butter
6 large free range eggs or 8 small ones
1/2 cup full cream milk
2 tablespoons of fresh parsley chopped finely
Salt & pepper to taste
6 slices of sourdough bread.
On a low heat cook onion & cheese kransky together in the butter. This will be the same pan you cook the eggs in.
In a bowl crack all eggs, add milk, salt & pepper and parsley, wisk gently until combined. Never use an electric mixer. Overworked eggs will make your eggs unpleasant to eat.
Keep the pan on a low heat and stir regularly. The secret to good, creamy scrambled eggs without using loads of cream and butter is cooking them slowly and on a low-to-medium heat.
While the eggs are cooking, grill the sour-dough bread. Grill sough dough bread until golden (I like to drizzle with olive oil before grilling, then lightly salt), Step 5
As soon as eggs are scrambled to your liking, remove the pan from the heat and pile sour dough with scrambled eggs. Serve immediately.
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