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
-
10 minLunchRye bread, butter, smoked salmon, avocado, radishes, alfalfa, dill,scandinavian rye bread rolls with salmon and avocado -
10 minSmall dishtuna natural, dried tomato on oil, dried Provençal herbs, mayonnaise, sour cream, baguette, olive oil, capers, fresh parsley,baguette with tuna and tomato -
40 minSmall dishbutter, shallot, garlic, thyme, rosemary, chicken liver, Madeira, port wine, sherry, chicory, white balsamic vinegar, fine mustard, sunflower oil, old brown bread, curry powder, paprika, cumin powder (djinten), onion powder, chili powder, olive oil, baked onions, blue grapes,chicken liver cream with chicory and onion crumble -
20 minSmall dishbread, butter, egg, green asparagus, smoked salmon, smoked trout fillet, dill,bread rolls with fried egg and smoked salmon
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it