Dumplings with mushrooms and toast with bofor cheese

Chicken eggs8 piecesButter100 gramsFresh champignons200 gramsSour cream2 tbsp.Chives1 bundleWhite bread4 slicesCheese Beaufort100 gramsPepper
  • Servings:
  • Cooking time:25 minutes

Clean and rinse the mushrooms (large cut in half) and fry until all the moisture has evaporated. Meanwhile, break the eggs into a large bowl, add the finely chopped butter, salt and pepper. Cook the resulting mixture in a water bath (that is, pour it into a saucepan, put it in another saucepan, larger, half-filled with boiling water). Stir with a wooden spoon until the eggs begin to thicken. Add the mushrooms, sour cream and cook for another two minutes, stirring constantly. Butter slices of bread, place on top of a thin piece of cheese and roast on the grill (or in a roaster) for 3-4 minutes. When the scrambler reaches the consistency of thick sour cream, put it in a deep bowl, decorate with chopped chives and serve with crispy toasts.