Sour Cream Scramble with Nuts and Cherry Compote

Ingredients

• 350 g cherries
• 200 ml cherry juice
• 15 g starch (1 tbsp)
• 1 tsp ground cinnamon
• 4 eggs
• 0.5 Organic lemon
• 150 g spelt whole‑grain flour
• 40 g ground hazelnuts (4 tbsp)
• 20 g coconut blossom sugar (1 tbsp)
• 0.5 tsp ground vanilla
• 225 ml milk (3.5% fat)
• 100 g Sour cream
• 5 g Butter (1 tsp)
• 20 g chopped hazelnuts (2 tbsp)
• 1 tbsp honey

Instructions

1. 1.

   Wash and pit the cherries for the compote. Set aside 3 tbsp cherry juice and bring the rest to a boil in a saucepan. Add the cherries and simmer gently for a few minutes until soft. Whisk starch into the remaining juice, stir into the cherry mixture, bring to a boil again, and thicken. Season with cinnamon and let cool.

2. 2.

   Separate the eggs for the scramble. Rinse the lemon hot, dry, and zest finely. Beat egg yolks with flour, nuts, coconut sugar, vanilla powder, milk, sour cream, and lemon zest until smooth. Let rest about 15 minutes.

3. 3.

   Whisk egg whites to stiff peaks and fold into the yolk mixture.

4. 4.

   Melt butter in a large skillet, pour in the batter, and cook over low to medium heat with the lid on for 4–5 minutes until set. Flip when the underside is golden brown, then break into pieces with two spatulas. Add honey and chopped hazelnuts, letting them caramelize lightly.

5. 5.

   Serve the scramble topped with cherries on four plates.