Powered by Blogger.

Creamy Cheesy Eggs Crackers topped with Tobiko and Parsley recipe

Good morning! What's light and delicious for a breakfast on a beautiful and breezy morning? I reached for the fridge for some ingredients and am very satisfied with the taste of my Creamy Cheesy Eggs Crackers topped with Tobiko and Parsley - perfect for parties too! Scroll down for a printable Recipe Card. Enjoy!
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 
EMBORG Cheddar Topping
I am very impressed with EMBORG Cheddar Topping. It is made with European Cheddar and has a distinctive, delicious, rich and creamy flavour. It smells weird but when cooked, it releases such a beautiful cheesy fragrance. Most importantly, it creates the stretchy cheesy effect and has that atas cheese taste. 
President Salted French Butter
It is smooth and smells really great when melted. SCS salted will do the job as well. I usually use SCS for baking.
Tobiko
Tobiko is the roe of the Flying Fish. I purchased mine from Fish Mart Sukuraya at West Coast Plaza. I saw it sold at Don Don Doki too. 
Meiji Crackers
I always use Crackers from Meiji because it goes really well with cheese. I could eat it with a good piece of cheese anytime. I also love it with toasted tuna and melted cheese.

Meiji Crackers

Fresh Parsley









print recipe

Creamy Cheesy Crackers topped with Tobiko and Parsley
This recipe is perfect for breakfast and parties.


Ingredients

  • 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

No comments:

Leave your comments for food recommendations and your views are appreciated.