Cheese soufflé blinis with scrambled eggs

Ingredients for 2 servings:

• 140 ml milk
• 90 g flour
• 1 tsp baking powder
• 2 tsp mustard
• 75 g cheese (Chester, other cheese will also work)
• 2 tbsp herbs
• 1 pinch of salt
• 2 egg whites
• some butter or margarine for frying
• 2 eggs
• 2 egg yolks
• some chives, fresh
• some salt and pepper
• some butter, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

without yeast, super quick and easy

First, beat the two egg whites until stiff and set aside. Then, quickly whisk the milk, baking powder, and sifted flour into a runny batter. Then add the mustard, a pinch of salt, and the herbs. Cut the Cheshire cheese (I always use sliced ​​cheese. Three slices weigh 75g) into small cubes and add it to the batter, mixing everything thoroughly. Now, carefully fold in the stiffly beaten egg whites with a spoon. The batter should be nice and fluffy. Heat a little butter or margarine in a pan and pour in half of the batter. Don’t worry if it looks like a lot—the blini should be a bit thick and fluffy, after all. As soon as small bubbles appear on top and the underside is a nice golden brown, turn the blini over and fry the other side until golden brown. Cook the second blini and set it aside, or, if you like them very hot, place it in the preheated oven and cover with aluminum foil. To make the scrambled eggs, whisk the two whole eggs, heat a little butter in a pan, and then pour in the egg mixture. Stir constantly to avoid an omelet. When it’s cooked, season with salt and pepper and add some freshly chopped chives. Remove the pan from the heat and, finally, pour the two egg yolks you didn’t use for the batter over the scrambled eggs and mix everything again. This way, the scrambled eggs will be nice and soft and creamy, with no hard, dry lumps. Now divide the scrambled eggs between the blinis and sprinkle with a few herbs, if desired.