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Herbed Scrambled Eggs with Fresh Goat Cheese and Caramelised Pear
(0)
10 min
Quick
Knuspr-Küche
Cremiges Rührei aus Freilandeiern trifft auf sanft geschmolzenen Ziegenfrischkäse, karamellisierte Birnenspalten, geröstete Walnüsse und frischen Schnittlauch. Serviert mit knusprigem Bauernbrot für den perfekten Herbst-Brunch.
Ingredients
Preparation method
Preparation
Wash, core, and cut the pear into thin wedges. Coarsely chop the walnut kernels. Wash the fresh chives, shake dry, and slice into fine rings.
Crack the eggs into a bowl and whisk with a pinch of table salt and freshly ground black pepper.
Cooking & Serving
Heat half of the unsalted butter (10 g) in a pan. Add the pear wedges along with the honey and chopped walnut kernels, and cook over medium heat for about 3 to 4 minutes until golden brown and caramelised. Then remove from the pan and set aside.
Chef's tip
For an especially creamy texture, let the scrambled eggs set slowly over gentle heat and take the pan off the stove about half a minute early – the residual heat will make the eggs velvety smooth.
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