Eggs wrapped in slices of bread
Difficulty Easy 👌
Ready | Baking Time | Resting Time |
15 minute |
Ingredients
Number of people: 2
4 tablets Bread (Italian crispy bread)
4 egg
300 g sour cream
100 g French thick sour cream
150 g Small group of water chestnuts
½ onion
20 grams Small carrot
salt
pepper
Butter (for frying)
Utensils
Knife-Chopping board-oven-Biscuit abrasive-Eggbeater-Big bowl-Large heat-resistant frying pan
Nutrition per serving
Calories | Protein | Fat | Carbohydrate |
655 |
Cooking Step 1/3
- ½ onion-150 g small group of water chestnuts-20 grams small carrots-4 tablets bread
- Knife-Chopping board-oven-Biscuit abrasive
- Preheat the oven to 160°C. First cut the onion into small cubes, roughly chopping the small ball of parsley and slice the small carrot. Then cut a hole with a cookie cutter in the middle of the slice of bread.
Cooking Step 2/3
- 300 g sour cream-100 g French thick sour cream-salt-pepper
- Eggbeater-Big bowl
- In a large bowl, mix sour cream, French thick sour cream, chopped small carrots, onions, and small chopped chestnuts. Add salt and pepper to taste.
Cooking Step 3/3
- 4 eggs-Butter (for frying)
- oven-Large heat-resistant frying pan
- Add butter to a large heat-resistant frying pan, fry bread at medium temperature, and fry on both sides for 1 to 2 minutes. When both sides are lightly roasted, beat an egg in the hole in the slice of bread. Then move to the oven and bake at 160°C for 3 to 5 minutes until the egg white and egg yolk set. Sprinkle with salt and pepper to taste. Paired with the sour cream carrot sauce prepared earlier, decorated with small balls of parsley. Enjoy!
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