1 crack the 4 eggs into a bowl
2 add the sour cream, salt and pepper to it
3 stir a little with a fork
4 then add the mustard, sauce of choice and both cheeses
5 stir well to avoid cheese chunks during cooking
6 put the oil in a pan then pour everything in and cook until the eggs are slightly hardened
This is the kind of dish you cook on a Wednesday night when time is short and you want to keep it simple. Eggs are the quick cook's best friend: fast protein, filling, ready in minutes. Here you're using sour cream and mustard, which add acidity and creaminess without overdoing it. The ingredients work year-round. Eggs are constant from the producer. So is sour cream. That sandwich cheese you're cutting up is a chance to use up what's in your fridge, exactly what we're after. Forget wine pairing. Go for water or coffee after instead. Serve warm with a green salad and fleur de sel. Or just bread to wipe the pan. If you have smoked bacon or fresh herbs on hand, throw them in before cooking. Thyme or flat parsley change everything. It's honest cooking, no fuss, just good.
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