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Fried Egg Dessert

Here's a dessert if you want to have some fun with a 'menu' ... or if you are cooking for that man who loves 'breakfast all day'.

Before we talk about the recipe .....Let's step back into my mother's Mennonite kitchen.

She often had standing on her cupboard a bowl of rich milk from our own cow. There it would sit until it thickened with a slightly sour taste and velvety texuture. I never ate it but when I started dating my husband-to-be we discovered it was a comfort food to him. After that, if my mom knew he was coming, she made sure she greeted him with a bowl of what was called "Dikja Malch" (Thick Milk) Now, hop-skip-jump over land or ocean to the kitchen of a famous French chef. He is preparing Crème Fraiche (pronouced krem fresh) Thick Milk or Crème Fraiche -- what's in a name ?? the transformation of common to gourmet !

Purchasing Crème Fraiche can be expensive but easy to make yourself.
* 2 cups whipping cream
* 2 tbsp buttermilk

1.Heat slightly the 2 cups whipping cream - not more than to 40 C - this makes the cream barely warm.
2.Stir in the buttermilk.
3.Pour into a jar or bowl and cover lightly with plastic wrap and set in a warm place in your kitchen. Don't touch it for 24 hours. It should be thickened and have a slightly sour/nutty taste. For a stronger flavour and firmer texture leave for several more hours. 4.
When done, refrigerate. It will keep in the fridge up to a week.

TIP - Crème Fraiche can be whipped (after being chilled in fridge) When whipped with a little sugar and vanilla it makes an amazing dessert topping - it permanently holds it's shape without stabilizers and it is delicious ! Crème Fraiche is used in a variety of recipes, only a 'google' away!

For the fun 'Fried Egg Dessert'

1. Drain a tin of canned peach halves - will be about 1/2 cup of liquid.
2. Mix 1 tsp sugar with 1 tsp cornstarch in a small sauce pan and add the peach liquid - stirring well .
3. Cook, stirring constantly, until mixture clears and thickens.
4. Chill
5. Spoon Creme Fraiche onto a dessert plate. (you could, of course, use plain yoghurt)
6. Carefully place a peach half in the middle.
7. Spoon the peach glaze over the top.

(my husband chuckled when I served him this dessert but thought it needed 'pepper' and suggested that finely grated dark chocolate would do it ! )



  1. This is so neat, I wasn't sure if the photo was an egg or not :). Thank you for sharing!

  2. great idea! this is one to try, most definitely

  3. Thanks for a way to make Dicke Malch. It is just not possible with pastuerized milk in the ways of the old farm kitchens.Your dessert looks neat and certainly looks like a sunny side up egg.

  4. This is so cute and would be such a fun thing to make for children too. I chuckled about the part of having an urge to sprinkle it with pepper - chocolate is a brilliant idea. Thanks for the recipe on how to make Dikja Malch or Crème Fraiche - the gourmet name for it! I will have to make this with my next batch of tea biscuits!

  5. I love this idea! Can hardly wait to try it and hear the chuckles and laughs. I have a friend who dearly loves creme fraiche and I am quite sure has never ever seen this dish!!!

  6. Ohhh I'll have to try making my own Creme Fraiche...thanks for the tips.

  7. I did something similar to this only I used vanilla yogurt and a peach half as peaches seem to go really well with vanilla yogurt.

  8. Well, you had me fooled. What a clever presentation.

  9. I love food that is a trompe l'oeil! So clever! And anything with creme fraiche is so yummy. (You're right--very expensive in stores.)

  10. That is the cooooolest recipe I have seen in years. Wonderbar Wonderbar Wonderbar. I get so bored with the same-0-same-0.
    So thanks for a thought for our Wed night munchin after church... God bless...gona have funnnnnn with this.

  11. Thank you so much for posting this! I've been remembering it lately but had no idea how to spell it or where to look for a recipe. Can't wait to try making some to see why my mother thought it was a treat so many years ago.

  12. I am a bit slow. I just kept reading and reading to find out how the egg was included and finally it dawned on me. Fun idea!

  13. I know what my family is getting for dessert on April Fool's Day!

  14. Your sweet husband is hilarious suggesting chocolate pepper! Thanks for the cream recipe. It is difficult to find in stores and very costly when it is found. How simple it would be to just make it myself.

  15. Oh this brought back memories. This was the first desert I learned to make way back in Jr. High home ec class. We used a slice of pound cake with the whipped cream and a half canned apricot. hehe what fun!

  16. Haha... I love this. I wish someone would have presented this to me for dessert. I really want to do this for my LifeGroup. I will have to really think this through. Thank you for sharing.

  17. We have access to fresh raw Jersey milk and LOVE the yummy thick cream. So this will be easy to prepare. I was 'fooled' by the picture ;) Thanks!


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