Summary

Ingredients

• 4 rolls (rye)
• 4 tablespoon whiskey
• 250 g cheese (cave)
• 2 tablespoon crème fraîche
• 1 tablespoon mustard
• Black pepper
• 1 egg (s)

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Instructions

1. Cut off a flat cap from each bun and hollow it out down to the solid edge. Drizzle half a teaspoon of whiskey into each roll.
2. Crumble the cheese and slowly melt it with the crème fraîche and the rest of the whiskey on the stove. As soon as the cheese mixture is smooth, stir in the mustard and season with the pepper and then remove from the heat. Whisk the egg and fold it into the slightly cooled cheese mixture.
3. Distribute evenly on the rolls and bake in the preheated oven for approx. 20 minutes at 175 ° C.
4. Serve the rolls hot.
5. If you want a little less whiskey taste, only take 3 tablespoon.