Pan-melted cașcaval with eggs and cherry tomatoes
(0)
15 min
Quick
Sezamo
Un preparat clasic de mic dejun cald, reinterpretat cu savoare: felii generoase de cașcaval topite fin în unt încins, ouă cu gălbenuș moale gătite delicat sub capac și roșii cherry dulci care își eliberează sucurile aromate. Presărat cu mărar proaspăt și ceapă verde crocantă, este perfect savurat direct din tigaie, alături de felii rumenite de pâine cu maia proaspătă.
Preparation method
Ingredient preparation
Cut the cașcaval into uniform slices about 1 cm thick. Wash the cherry tomatoes and cut them in half. Finely chop the green onions and fresh dill.
Cooking in a covered skillet
In a large skillet (preferably cast-iron or non-stick), melt the butter over medium heat until foamy and lightly golden.
Place the cașcaval slices in the skillet and distribute the cherry tomato halves among them. Let the cașcaval begin to melt for 1-2 minutes, until the bottom is lightly browned.
Chef's tip
For optimal texture and creamy melting, use a classic Ibănești cașcaval or aged Rucăr.
Do not lift the lid during the first 3-4 minutes of cooking — the steam that builds up under the lid cooks the egg whites perfectly while keeping the yolks runny.
15 min
Under an hour
