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Grate the cheese on a fine grater.

Grated parmesan cheese in a bowl. Cheese. Top view. On a stone background.

Top with grated hard cheese.

Piece of Parmesan cheese and cheese knife. On a stone background. Traditional Italian cheese. Top view. Free space for your text.

Grated parmesan cheese in a bowl. Cheese. Top view. On a stone background.

Grate the cheese on a coarse grater. In our reality, Imeretian cheese can be easily replaced with suluguni cheese, but I propose to go further and take any other kind of cheese. Mozzarella, feta cheese and even any creamy cheese will do.

Break an egg into a bowl of cheese, stir.

Boil the chicken egg hard-boiled in salted water for 10 minutes. Cool and peel the egg, then grate on a fine grater. Transfer the grated egg to a deep bowl.

Grate the cheese on a fine grater and mash with a fork with soft butter. You can add a little salt to taste.

Grate hard cheese on a medium grater, lay out in the next layer.

Grate the cheese on a fine grater, sprinkle it on the dish and send it to the preheated oven to 180 degrees for 20 minutes.

Peel the cheese from the foil and grate with small cells into a deep plate.

Hard-boiled chicken eggs, grate on a fine grater and put in a salad.

Stir the salad, place on a plate using the cooking ring. Decorate the salad with pineapple slices. Serve to the table.