Emmentaler & Scrambled Eggs in a Bread Roll

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Ingredients for 2 Portions

2 large bread rolls/buns
1 bunch mixed herbs, e.g. chives, parsley, dill
3 eggs
3 tbs milk
salt, pepper
75 g mild Emmentaler AOP, grated
1-2 spring onions
1 tbs butter

Star of the dish
Emmentaler AOP Mountain Mild/Classic


Cut the bread rolls through the middle and remove the soft inside (can be re-used elsewhere). Finely chop the herbs. Beat the eggs, milk, salt and pepper together. Add the Emmentaler AOP and herbs.

Chop the spring onions incl. the green part into thin rings. Melt the butter in a small non-stick frying pan, add the spring onions and leave to cook for 1-2 minutes. Pour in the egg mixture and, on a low heat, move the mixture around with a spatula until it becomes slightly firm.

Spread the scrambled egg onto the two bottom halves of the bread rolls. Put the top half on and press down lightly. Tastes good hot or cold.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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