Eggs Beetletun
Named after the Norn chef who first cooked the dish, this is one of my favourite ways to serve eggs! Unfortunately I'm not very good at making it. Or, at least, I'm not very good making it look presentable. Oh well, practice makes perfect!
Eggs Beetletun
2 eggs, beaten
2 Tbsp. fresh flat-leafed/Italian parsley, chopped
salt and pepper to taste
1/4 c. milk (optional)
1/4 c. Cheddar cheese, grated
Beat eggs with milk, if using. Mix in salt, pepper, and parsley. Melt a little butter in a pan over mediu-low heat. Pour in the egg mixture and cook until it starts looking slightly dry around the edges. Sprinkle the cheese on top, then fold it in half (sandwiching the cheese in the middle. Cook for another minute or two to allow cheese to melt and egg to set a little more.
Best enjoyed with a slice of buttered toast.
Eggs Beetletun
2 eggs, beaten
2 Tbsp. fresh flat-leafed/Italian parsley, chopped
salt and pepper to taste
1/4 c. milk (optional)
1/4 c. Cheddar cheese, grated
Beat eggs with milk, if using. Mix in salt, pepper, and parsley. Melt a little butter in a pan over mediu-low heat. Pour in the egg mixture and cook until it starts looking slightly dry around the edges. Sprinkle the cheese on top, then fold it in half (sandwiching the cheese in the middle. Cook for another minute or two to allow cheese to melt and egg to set a little more.
Best enjoyed with a slice of buttered toast.
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