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Creamy Quark Scrambled Eggs with Chives
(0)
10 min
Quick
Knuspr-Küche
Cremiges deutsches Bäckerquark-Rührei mit frischem Schnittlauch und einer feinen Prise Muskatnuss – serviert auf knusprig geröstetem Bauernbrot für den perfekten proteinreichen Start in den Herbsttag.
Preparation method
Preparation
Crack the eggs into a bowl. Add the low-fat quark and whisk thoroughly with a whisk until a smooth, creamy egg-quark mixture forms. Season to taste with fine table salt, freshly ground black pepper, and a pinch of nutmeg. Finely slice the fresh chives.
Cooking & toasting
Gently melt the butter in a non-stick pan over medium-low heat. Pour in the egg-quark mixture. Let it set slowly over gentle heat while gently and continuously pushing it with a spatula so that the scrambled eggs remain velvety, soft, and juicy (approx. 4–5 minutes).
Meanwhile, toast the slices of farmhouse bread in a toaster or in a second pan until golden brown and crispy.
Chef's tip
For ultimate creaminess, cook the scrambled eggs over as gentle a heat as possible and remove the pan from the heat just before the mixture has fully set – the residual heat is more than enough.
30 min
Under an hour
