Name: Egg baked in a bread roll
Ingredients: 350 ml lukewarm water, 10 g salt,; 350 g wheat flour, type 500–750,; 150 g rye flour, type 720,; 1 pack of Rye bread sourdough with grains and yeast; 250 g mushrooms; 80 g arugula; parsley; 1 tablespoon of olive oil; 4 eggs; pepper; salt; 3 tomatoes; onion; parsley; salt; pepper; chili; 1 tablespoon of olive oil

Egg baked in a bread roll

Cakes and breads

2020-09-11

avg. 4.5 | number of ratings: 2

Ingridients:

For the rolls:

350 ml lukewarm water, 10 g salt,
350 g wheat flour, type 500–750,
150 g rye flour, type 720,
1 pack of Rye bread sourdough with grains and yeast

For the filling for 4 rolls:

250 g mushrooms
80 g arugula
parsley
1 tablespoon of olive oil
4 eggs
pepper
salt

For the salad:

3 tomatoes
onion
parsley
salt
pepper
chili
1 tablespoon of olive oil

Breakfast is one of the most important meals — we’ve heard that since childhood, and rightly so, because there’s a lot of truth to it. So it’s worth starting the day in a healthy and nourishing way, especially on weekends, when we have a bit more time to prepare meals. Eggs often feature in our breakfasts — soft- or hard-boiled, or served as classic scrambled eggs. If you’ve grown a little tired of them in those forms, we have a different take on eggs for you. Be sure to try it, especially with homemade bread you’ve baked yourself.

Preparation:

First, prepare the rolls. From the listed ingredients, knead the dough until smooth and elastic so it pulls away from the bowl. Leave it covered in a warm place for about 1 hour. Then knead the dough again briefly and shape it into rolls. This amount will yield 4 larger or 6 smaller rolls. Leave them again in a warm place to rise until the dough doubles in volume. Sprinkle the rolls with your chosen seeds. In the meantime, place a small bowl of water in the preheating oven so the rolls have a crisp crust and the crumb stays moist. Bake in an oven preheated to 200°C for 20–25 minutes, until golden brown.

Peel the mushrooms, wash them together with the parsley and finely chop everything. Sauté the mushrooms in heated olive oil, add the chopped arugula and cook until the liquid evaporates. Season with salt and pepper. Slice off the top of the roll and hollow out the center. Spread the mushroom mixture over the bottom of the roll, then crack in an egg and cover with the top. Place the roll in an ovenproof dish and put it into an oven preheated to 180°C for 15 minutes. Meanwhile, prepare the salad. Wash the tomato, pat dry and cut into small cubes. Chop the onion and mix it with the tomato. Add the chopped parsley and season with salt, pepper and a pinch of chili to taste. Drizzle with olive oil and mix thoroughly.