Seared Eggs with Curds
½ cup curds
1 tablespoon spread
Salt and pepper to taste
In a medium bowl, whisk together eggs, salt and pepper. Blend in the curds.
Heat the spread over medium power in a medium skillet.
Warily pour the whisked eggs and curds mix into the point of convergence of the dish and grant them to cook without blending.
Right when the edges start to set, use a spatula to push the cooked eggs on the outside edges toward the point of convergence of the compartment. Continue cooking over medium force, delicately pushing the cooked eggs towards the center predictably until the eggs are almost cooked through, with a perfectly measured proportion of liquid egg remaining. Complete cook time will associate with 3-5 minutes.
Present with chives, tomatoes and toast at whatever point needed.
Tip: Don’t rush the cooking framework. Eggs can get overcooked and rubbery rapidly.
Calories: 227kcal, Carbs: 2g, Protein: 17g, Fat: 16g, Splashed Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 351mg, Sodium: 350mg, Potassium: 178mg, Sugar: 2g, Vitamin A: 724IU, Calcium