Creamy Cheesy Eggs Crackers topped with Tobiko and Parsley recipe
Creamy Cheesy Eggs Crackers topped with Tobiko and Parsley |
This is also the first time I am trying my organic Parsley. (Organic = no insecticide used) The taste is so amazing that I want to encourage everyone of you to have a pot of Parsley. There is no weird aftertaste at all. It tastes like Parsley but even more fragrant than the ones purchased at the market.
Ingredients
Ingredients |
Meiji Crackers |
Fresh Parsley |
Creamy Cheesy Crackers topped with Tobiko and Parsley
This recipe is perfect for breakfast and parties.
- 2 Eggs
- 3 tablespoons EMBORG cheese
- Est 5 cm by 2 cm by 2 cm President Salted French Butter
- 3 teaspoons Tobiko
- 2 stalks Parsley
- 1 small packet meiji Crackers
- 2 tablespoons Pasteurised Fresh Milk
- Optional Black Pepper
- Optional Sea Salt
Instructions
1. Crack 2 eggs into a bowl.2. Add milk.3. Lightly beat the mixture.4. Turn on the stove - LOW heat.5. Pour egg mixture onto a non-stick frying pan.6. Scramble egg mixture.7. Push egg mixture to one side.8. Add cheese onto centre of pan and melt it. 9. Mix cheese and eggs.10. Scramble until the texture is creamy and cooked.11. Scoop cooked eggs with a teaspoon onto crackers.12. Top crackers with Tobiko and Parsley.
Details
Prep time: Cook time: Total time: Yield: 7 pieces
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