Stuffed Bread Rolls
Small bread rolls hollowed out and filled with a ham, cornichon and mayonnaise-mustard mixture, topped with an egg and baked. Dated 1 April 2017, 20:37.
Ingredients
| 6 | bread rolls | |
| 120 g | ham | |
| 6 | eggs | |
| 90 g | butter | |
| 1-2 | pickled cucumbers (cornichons) | |
| 3 tbsp | 45 ml | mayonnaise |
| 3 tbsp | 45 ml | fresh milk |
| — | black pepper | |
| — | green herbs, to taste | |
| 1 tsp | 5 ml | mustard |
| — | yellow cheese (kashkaval), optional |
Instructions
We need six bread rolls, 120 grams of ham, six eggs, 90 grams of butter, one or two pickled cucumbers (cornichons), three tablespoons of mayonnaise, three tablespoons of fresh milk, black pepper, green herbs to taste and one teaspoon of mustard.
First, carefully cut off the top of the rolls so you get a little lid. Finely chop the ham, then chop the pickled cucumbers the same way. Mix the mayonnaise and mustard well, then carefully begin to hollow out the rolls. Once they are hollowed out, put a little milk in each, then some of the ham-and-cornichon filling, and over it the mayonnaise sauce. Crack an egg on top of each roll as a cap, and we are ready to push them into the oven to bake for about ten minutes. When they are quite ready, we can sprinkle the green herbs on top.
The recipe does not call for yellow cheese (kashkaval), but we add some every time and it turns out more than perfect. And it is very easy, because right at the end we grate a little kashkaval and leave it in the oven until it spreads.