Scrambled Eggs on Puffed Rice
Scrambled Eggs on Puffed Rice is a simple yet innovative dish where fluffy scrambled eggs are served atop a bed of crisp puffed rice. The preparation involves making soft and creamy scrambled eggs, often seasoned with salt, pepper, and sometimes a touch of cream or milk for extra richness. The puffed rice, known for its light and airy texture, is spread out on a plate or in a bowl. The scrambled eggs are then gently placed over the puffed rice, creating a delightful contrast in textures. This dish can be garnished with fresh herbs like chives or parsley, and a drizzle of hot sauce or a sprinkle of cheese can be added for extra flavor. It’s a quick and easy meal, perfect for breakfast or a light snack.
Ingredients
- 4 Puffed rice cakes dietary section
- 8 Eggs
- 1 Small jar of salmon roe
- 4 tablespoons Thick crème fraîche
- 0.5 Bunch of dill
- 1 pinch Cumin
- Salt
- Pepper
Instructions
- Beat the eggs with 2 tablespoons of crème fraîche, cumin, salt, and pepper. Place them in a saucepan over a double boiler and cook, stirring, until the eggs coagulate.
- Off the heat, continue to stir while incorporating the remaining crème fraîche.
- Arrange the eggs on the puffed rice cakes, top with salmon roe, and sprinkle with chopped dill. Serve immediately.
Video
Notes
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