Scrambled Eggs on Puffed Rice
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
Scrambled Eggs on Puffed Rice
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