Pancakes with Scrambled Eggs for Breakfast Recipe
An incredibly delicious, mouth-watering idea for breakfast! Pancakes with a piquant, satisfying filling with stringy processed cheese and liquid, soft yolk... It couldn't be tastier! Treat your loved ones with this breakfast!
Servings 2
Cook Time 20 minutes
Ingredients
- 4 pieces Pancakes (thin)
- 2 pieces Chicken egg
- 30 gram Cheese hard
- 40 gram Sausage
- 1 piece Tomato
- 1 clove Garlic
- 10 gram Green Onion
- 20 ml Yogurt
- 1 tablespoons Sunflower oil
- 0.5 teaspoons Lemon juice
- Allspice (to taste)
Instructions
- Cut the sausage and tomatoes into small cubes.
- Finely chop the green onion and garlic.
- Prepare the dressing: Mix butter, yogurt and lemon juice, season with salt and pepper. Mix the sausage, tomatoes, onion and garlic, season.
- Put the filling on the pancakes and roll up the tube. If desired, cut in half. Grease the heat-resistant mold with oil and lay out the pancakes.
- Grease the pancakes with eggs, sprinkle with salt and pepper. Sprinkle cheese grated on a fine grater around the eggs.
- Bake in a preheated 220 degree oven for 15-20 minutes, until the cheese melts and the protein hardens. The yolk should remain liquid. If desired, sprinkle with green onions.