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NANCY73
Bread rounds with stuffed egg
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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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Boil the eggs and peel them. Cut the eggs horizontally and take out the yolks.
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Stir in the egg yolks with the sour cream and season with salt and pepper.
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Fill both egg halves with the mixture and put them together.
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Pack firmly in cling film and leave to set in the refrigerator for at least 1 hour.
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Cut the eggs into thick slices and spread them over the toast.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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