Cheese and Eggs for Lunch with Rye Bread: Scipit

1. 1

   Roll the cheese cubes in the fine cornmeal.

2. 2

   Heat 2 non-stick pans over medium heat, with half the butter in each pan.

3. 3

   Once the butter has foamed and subsided, add the cheese cubes to 1 pan and cook until the cubes are crunchy.

4. 4

   Meanwhile, in the other pan, cook the duck eggs sunny side up.

5. 5

   Once the whites have solidified, season with salt and pepper.

6. 6

   Serve the cheese and eggs immediately with the bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.