Breakfast
Kachkéis Toast
Ingredients
- 200g (7.1 oz) Kachkéis (or a soft, tangy fermented cheese spread)
- 4 slices Dark rye bread
- 1 Small onion, thinly sliced
- Butter, for spreading
- Freshly ground black pepper
Method
- Toast the rye bread slices until crisp.
- Butter the toast lightly while still warm.
- Spread a generous layer of kachkéis over each slice.
- Top with thin raw onion slices and a good grind of black pepper.
- Serve immediately while the toast is still warm.
Introduction: Kachkéis has long been a frugal way to use soured milk in Luxembourg's farmhouse kitchens, and spread thickly on dark bread with raw onion, it remains a familiar quick breakfast or light supper across the country.
Cultural Background: Kachkéis has long been a frugal way to use soured milk in Luxembourg's farmhouse kitchens, and spread thickly on dark bread with raw onion, it remains a familiar quick breakfast or light supper across the country.
Tips: Kachkéis is naturally soft and spreadable at room temperature — take it out of the fridge 15 minutes before using so it spreads easily.
Variations: Add a few slices of radish for crunch, or swap the raw onion for pickled onion for a milder bite.
Nutrition: Approx. 230 kcal, 10g protein, 12g fat, 20g carbohydrates per serving.
FAQs:
Q: What exactly is kachkéis?
A: A soft, pungent cooked cheese spread made from soured milk, a Luxembourgish specialty closely related to German Kochkäse.
Q: Can I substitute another cheese?
A: A soft washed-rind or cream cheese seasoned with a little mustard and paprika comes closest if kachkéis isn't available.
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