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Robert Salmon
Bread rolls with omelette rolls
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Ingredients
Directions
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Roast the bread and make a circle with a large glass. Spread the toast with butter.
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Beat the eggs with the milk and fry on a low setting in butter a thick omelette.
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Brush the omelet with the honey and sprinkle with the goat's cheese and hazelnuts.
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Roll up firmly and allow to cool to lukewarm.
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Cut into slices and spread the egg over the toast.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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