Ingredients
- 1 tbsp Olive Oil
- 6 eggs
- 20 gr. Slivered almonds
- 1/4 tsp Dried oregano
- 100 ml Full fat fresh milk
- 200 gr. Barrel Kefalonian cheese
- Salt
- Pepper
Method
Heat 1 tbsp of olive oil in a pan and add the slivered almonds.
Toast them for a few minutes until they turn golden brown.
While toasting the almonds, add a pinch of pepper and the dried oregano.
Once the almonds are toasted, remove them from the heat and transfer them to a
bowl.
In the same pan, pour in the fresh milk and add the Kefalonian cheese cut into small
pieces.
Heat over medium heat.
Once the milk mixture starts to simmer, add the eggs and cover the pan with a lid.
This will allow the eggs to cook from the steam.
Check periodically, and once the eggs are cooked, remove the pan from the heat and
pour olive oil, salt, pepper, and the almonds.
Serve onto bread slices.
