Egg and Cheese Paste Recipe
During Easter, which lasts forty days from the day of Bright Sunday, there are painted eggs in every house. Since the custom of christening at Easter also involves the exchange of Easter eggs, often many of them remain uneaten. In addition, children’s favorite pastime at Easter is breaking eggs – you need to break someone else’s egg with an accurate blow, keeping your own intact. All broken eggs must be eaten. I suggest one of the variants of the egg dish. This pasta is a spread, perfect for breakfast, dinner or a snack. Try it, you’ll like it.
Servings
8
Cook Time
20minutes
Servings
8
Cook Time
20minutes
Ingredients
Instructions
  1. Boil the eggs. Put them in cold water and cook for 3-4 minutes after boiling. Then drain the boiling water and pour cold water, cool. Take the butter out of the refrigerator in advance, it does not need to be melted, it just needs to be melted.
  2. Peel the cooled eggs, rub the “fine scales” on a grater and rub hard cheese on it. Finely chop the greens. I took celery, but you can take any one you like.
  3. Mix everything in a bowl and season with spices. Mix the contents of the bowl, taste for salt and spice, adjust if necessary.
  4. Add the pre-softened butter to the egg mixture and mix the cheese thoroughly until a paste-like mass is obtained.
  5. Make coffee,
  6. and you can have breakfast. Pasta can be spread on a bun, biscuit or cracker. In any form, it is very satisfying and much tastier than a regular cheese sandwich. If the pasta is diluted with cream or milk, bring to a boil, you will get an excellent sauce for pasta.
  7. Cover the remaining pasta with a tight lid and can be stored in the refrigerator for 2-3 days (if you do not eat it earlier).
  8. Bon appetit.
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