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Baked eggs in buns

Baked eggs in buns


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Cut the top of the buns and remove the core from the inside.

We put a slice of kaizer in each bun.

Over the kaizer we add small cubes of capsicum.

Add the grated cheese over the peppers, then put in the buns and eggs.

Add salt and pepper to taste.

In a tray lined with baking paper put the buns and put them in the oven over medium heat for about 20-25 minutes until nicely browned.

10 minutes before it is ready, sprinkle a little more grated cheese and put it back in the oven.

When they are ready, place the finely chopped parsley on top.

Good appetite!



Baked eggs in avocado

Super nutritious breakfast, good-looking, fast snack, rich in vitamins, proteins and healthy fats. You can serve it with confidence to the little ones! Make some delicious baked avocado eggs for a strong start to the day!

Preheat the oven to high temperature.

  1. Cut the two avocados according to the instructions here. Dig a little out of the pulp to make the egg.
  2. Find a tray in which the avocado halves sit without tipping over when you put them in the oven and place them there, mouth up.
  3. Break 1 egg in each half of the avocado. Add whatever spices you want on top and possibly sprinkle with some grated Parmesan cheese.
  4. Bake for 15-20 minutes. Serve hot, along with some toast.

Other delicious avocado recipes:

5 / 5 - 1 Review (s)

FIGURES WITHOUT TROUBLES

Since I published the recipe for unleavened bread, I have received many requests for clarifications regarding baking, pot, oven schedule, etc.
So, I adapted the preparation method and made it even easier. For a faster baking, I shaped the dough into buns and baked them on the oven tray, without a cast iron pot, without a lid, at anyone's fingertips.

I got crispy crusty bread, but not at all thick and core with holes.

They are as delicious as their older sister, the unleavened bread. You can use them for sandwiches, and wrapped in paper and / or bag they last 3-4 days, without crumbling or smelling like yeast.

INGREDIENTS

Directions

  • I made the dough in the evening, just like unleavened bread: I put the ingredients in a large bowl, mixed with a spatula until smooth, covered with cling film and let it rise at room temperature for about 13 hours. .
  • In the morning the dough was very well raised. I turned it over on a bottom well lined with flour, I sprinkled it on top with flour, I wrapped it 2-3 times (to get an outfit), then I spread it with my palms in a rectangular shape.

I divided the dough into 6, but it goes smoothly and into 8, I wrapped each piece of dough (left-right, top-bottom), I gave them a round shape and then I placed them on the tray lined with baking paper.

The dough is soft and sticky, so you will need to sprinkle flour to shape them.
Do not overdo it, however, with flour!

Optionally, you can grow them on top for a more "neat" look. I prefer to leave them as they are, after baking they look more rustic.

I let the buns rise in the pan at room temperature for about 45 minutes, then put them in the preheated oven at 230 degrees for 20 minutes.

On the bottom of the oven I put a bowl of water so as not to form a too thick shell. The buns are ripe when they are nicely browned and "sound empty" when you tap them.

To be honest with you, I baked this bread for a bean stew with ciolan, but the ones that will remain will turn into appetizing sandwiches for breakfast.


Biscuit

Welcome to the sweet paradise! We offer a wide variety of packaged cakes and cookies, for all tastes and for all pockets. Using only the best ingredients, we make: - a combination of fluffy cocoa and vanilla pandispan with a delicious cocoa cream with a fine rum flavor - a refined taste, from a fine cream with vanilla flavor, or from a cream with lemon flavor - a spiral of pandispan leaf with fruit jam - a mix between vanilla pandispan, cocoa pandispan, vanilla cream and cocoa cream - the mystery of the mixture of fruit jam, cocoa cream or vanilla and pandispan - and for lovers of fruit we have fruit jam with vanilla pandispan.


Baked eggs in bread

Ever since I discovered baked eggs, I haven't had enough of them and I wouldn't put them on fried and unhealthy eggs. In addition, with baked eggs, you can play in so many ways that you can't get bored!
Here is a new way to prepare baked eggs, according to a recipe I found at Sabina.

5 small buns
5 eggs
salt pepper
a little pork tenderloin
Mature cheese from Lactitalia
little parsley
a few chilli flakes

Cut the lid on the buns and dig out the core.

In the remaining place, put an egg, salt and bake for about 15 minutes. I set it on high heat to make the bread crispy and toasted.

After 15 minutes, when the egg starts to set, sprinkle the cut pork muscle and / or cheese on top.

Leave for a few more minutes until browned on top and serve sprinkled with chilli flakes and fresh parsley.
A delicious breakfast!


15 ways you can eat eggs for breakfast

They are among the most nutritious foods in the world, which is why they are excellent for breakfast. They are extremely versatile and, in the vision of the best chefs, are the foods that you should never miss from the fridge. Here are 15 ideas for breakfast to have a perfect morning.

1. Sandwich with smoked salmon and egg

2. Omelet with salami, mozzarella and basil

3. Mini tarts with egg, mushrooms and bacon

4. Scrambled eggs with avocado

5. Oua Benedict

6. Baked eggs with bacon and cherry tomatoes

7. Omelette with mozzarella and sage

8. Eggs with spinach, yogurt, oil and chili

9. Fried egg in bread with cheese and ham

10. Omelette with spinach and goat cheese

11. Smoked salmon omelette

12. Florentine eggs

13. Quick breakfast with egg and bacon

14. Buns with omelette and salmon

15. Eggs in avocado

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Chifle dospite. A very successful recipe!

Chifle dospite. A very successful recipe for leavened dough buns - always soft, fluffy and very fragrant. You can eat them with butter, tea, coffee or cold milk.

All ingredients must be at room temperature.

INGREDIENT:

-30 gr of fresh yeast or 10 gr of dry yeast

-1 teaspoon vanilla sugar

-630 gr of flour (4½ 250 ml glasses) - add the flour carefully, the dough should be very soft but not sticky

-100 g of margarine or butter.

METHOD OF PREPARATION:

1.Prepare the mayo. Pour the hot water and milk into a bowl, add the crumbled yeast and mix.

2. Sift 120 g of flour directly into the bowl, mix and leave the mayo in a warm place for 1.5 hours.

3. Beat the eggs with sugar, then pour hot water, add salt and vanilla sugar, mix.

4.Add the flour and mayonnaise, then mix with a spoon.

5. Pour a little melted butter and knead the dough for 10-15 minutes.

6. Grease a clean bowl with oil, put the dough in it, cover it with cling film and leave it in a warm place for 1.5 hours.

7.Cut a 70 gr piece of dough and shape about 20 buns. Place them on the tray lined with baking paper or greased with oil, cover them with a clean towel and let them cook for 1 hour.

8.Mix the egg with milk and sugar.

9. Grease the buns with egg mixture and bake them for 20-25 minutes at 180 ° C.


Baked eggs in the bun

Ingredient:
& # 8211 4 pieces sesame buns
& # 8211 50 g butter
& # 8211 100 g cream cheese
& # 8211 50 g cheese
& # 8211 4 pieces eggs
& # 8211 8 large slices of kaiser (with as little fat as possible)
& # 8211 pepper package
& # 8211 coarse salt
& # 8211 dried and ground thyme

Method of preparation:
Cut the buns (slightly from the top) and remove the core.
Separately, mix the butter with the cream cheese and salt. Grease the buns with this composition and then place them in the tray lined with baking paper.
Place 2 slices of kaiser in each bun, then break one egg in each.
Grate a few slices of cheese on top and sprinkle salt and pepper to taste then put the tray in the oven at 150 ° C.
Leave for about 15 minutes, until the eggs are cooked and towards the end, sprinkle with dried and ground thyme.
They are served both for breakfast and as hot appetizers.


Tips

By freezing, when done correctly, a large amount of nutrients can be preserved and, in addition, se stops bacterial proliferation (But existing bacteria are not destroyed, so if you have doubts about a food, it is better to throw it away). In theory, frozen foods can be used indefinitely, but from general experience, food quality is altered over time. Meat and meat products must be kept in the original packaging until use, and if they are exceeded 2 months of freezing, must be additionally packed with special plastic foil / put in bags. The freezer temperature must also be set to -18 degrees Celsius and food packages well sealed (air must not enter them).

Before putting them in the freezer, food must be cooled otherwise the general temperature will rise and other foods may melt. Never refreeze thawed food and trying to divide into several portions foods to optimize consumption. Do not forget to label them properly, the correct dating being essential in order not to exceed the recommended interval (for a trouble-free consumption). Not least, constantly clean the freezer of ice deposits and do not worry because in case of a power outage, if you keep the door closed, food should remain frozen.

Mrs doctor Gabriela Man, Specialist in ensuring the health of the population and food safety, which you can find at: [email protected], [email protected], phone: 0748 630 999 offers us the following tips on freezing food:

& quot- Thawed food it is prepared and consumed as soon as possible possibly because the low temperature does not destroy the microbes once the food is thawed, the microorganisms become active and begin to multiply
- Any food can be frozen, however, due to the previous point, always freeze very fresh foods, as little as possible contaminated by various pathogens or fermentation processes, etc.
- The food retains its properties better by quick freezing, at -25-35 degrees.
- The most correct is slow thawing, in the refrigerator - avoid reactivation of harmful microorganisms
- Vegetables and fruits are cooked without thawing to freeze them it is good to burn them - although we lose enzymes, we gain nutrients & quot

We thank Dr. Gabriela Man for the information provided.


Hot buns with peppers and ripe eggplant

Wash the peppers well, wipe with a clean cloth. The same is done with eggplant. Place on a hot plate, bake on all sides. Then they are put in cold water, they are taken out and the skins of the peppers are cleaned, their tails are cut, their stalks and seeds are removed. Peel the eggplant. Tomatoes, peeled, baked peppers, eggplant, all cut into small pieces. Heat the oil in a saucepan of the right size, pour in the tomatoes, peppers, eggplant and simmer over low heat until the juice is completely reduced. Then finely chop the garlic, add to the vegetables, add salt, pepper and lemon juice. The buns are split in half (do not cut in half), remove part of the core (as much as possible) and, instead, put the mixture of peppers, eggplant and tomatoes inside. Put in the oven and leave for 5 minutes. Serve hot. They can also be used as a dish.

Cookbook for fasting days by Mother Lucia Nedelea, Gemma Press


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