Cottage cheese and egg Breakfast in Bulgarian

200 g fat cottage cheese

5 eggs

1 dill

vegetable oil

salt

Pieces of cheese put in a pan with heated oil.

Salt the curd, when he begins to stretch, to melt, if you highlight a serum, it is necessary to evaporate completely.

Dill wash, chop, to connect with raw eggs, beat.

Pour the egg and dill mixture over the cheese in the pan and fry for 2 minutes over high heat, then reduce fire, cover everything with a lid and simmer until tender.

Before serving cottage cheese and egg Breakfast in Bulgarian is cut into 4 pieces, again salted, but not too, and served.