Filter
Reset
Sort ByRelevance
NANCY73
Bread rounds with stuffed egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the bread and make a circle with a large glass. Spread the toast with butter.
-
Boil the eggs and peel them. Cut the eggs horizontally and take out the yolks.
-
Stir in the egg yolks with the sour cream and season with salt and pepper.
-
Fill both egg halves with the mixture and put them together.
-
Pack firmly in cling film and leave to set in the refrigerator for at least 1 hour.
-
Cut the eggs into thick slices and spread them over the toast.
Blogs that might be interesting
-
20 minSmall dishbroad bean, garlic, fresh basil, extra virgin olive oil, lemon juice,mussels with broad bean pesto -
25 minLunchbutter, onion, dried Provençal herbs, flour, milk, dark beer, cheddar cheese, sharp mustard, Worcestershire sauce, hearty white bread,welsh rarebit with onion rings and cheddar -
15 minSmall disheggplant, sunflower oil, peanut oil, mixed mushrooms, garlic, arugula, Red onion, old cheese, balsamic vinegar, mustard, walnut oil, olive oil,arugula salad with eggplant and fried mushrooms -
75 minSmall dishbutter, flour, bread-crumbs, butter, sugar, cinnamon powder, egg, walnut, root, orange juice, self-raising flour,carrot-nut cake
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it