Cottage Cheese and Eggs Tousled in a Cream Puff Bowl.
½ cup water
¼ cup butter
½ cup Flour
½ up very finely chopped spring onions
2 cups cottage cheese, crumbled.
Salt, Pepper, according to taste
2 tbsp butter
Pre-heat oven to 200 C and grease and keep ready a 9 inch pie pan.
Heat the ¼ cup butter and the water in a thick-bottomed vessel. When it starts to boil, dump in all the flour and stir briskly until the mixture leaves the sides of the vessel and forms a bowl.
Take off heat and after about 10 minutes add the 2 eggs and beat until the whole mixture is shiny and smooth. Evenly spread the batter into the prepared pan. Have the batter touch the sides of the pan, but do not spread it up the side.
Place in oven and bake for about 45-50 minutes.
Around 30 minutes into the baking, prepare the filling. Beat the 4 eggs until pale. Add the chopped onions. Add the salt and pepper and beat until well blended.
In a large skillet, heat the butter. Add the egg-cheese mixture. Without stirring too much, cook the mixture until eggs are thickened but still moist. Spoon this over the prepared cream puff bowl and garnish with tomato sauce. Cut into wedges and serve.