Today, it might be considered a breakfast, but when I was a child this was considered a delicious dessert!
As a child, I grew up in a three generation home – us kids, our parents, and my grandmother. Often my grandma prepared our meals. Mom and dad were busy working to provide for us, and my grandmother was an accomplished cook. She could cook anything!
She was brought up in Estonia, married a General, and they had my dad. Life took a turn for the worse with World War II. As my grandfather was an Estonian war hero, when Estonia went to the Soviets, their life was in grave danger. He protected his family and escaped to England. In England, my grandmother scrambled to pick up a new survival skill. She quickly learned British cooking to earn a living (fish & chips was one of her specialties) while not forgetting traditional Estonian cooking.
Here is Korp – a simple treat my grandmother baked for us when I was a child.
She whipped this together in a snap. I gobbled them up so quickly, I don’t think my mom ever found out how many I ate!
Korp
Ingredients:
- 2 eggs
- hard cottage cheese
- sour cream
- sugar
- bread slices
- butter
Note: The ratio of cottage cheese to sour cream is 3:1. If using 3/4 cups of cottage cheese, use about 1/4 cup of sour cream.
Directions:
- Mix the eggs, hard cottage cheese, sour cream, and sugar in a bowl. The amount of sugar is according to your preference.
- Spread the butter on one side of each slice of bread. Use as many bread slices as you think you need for the mixture you’ve made.
- Place the buttered side of the bread down on a baking sheet.
- Generously spoon cottage cheese mixture onto each slice of bread.
- Bake for about 30 minutes in a 350 degree oven, until golden brown.
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