Hot Sandwiches with Air Scrambled Eggs (in the Oven)

by Editorial Staff

An original and delicious breakfast – crispy toasts with a delicate omelet. Making an omelet is not quite usual, but quite simple. Sour cream, milk, and butter sauce are added to the yolks, and then the whipped whites. An omelet baked on toast in the oven turns out to be extremely airy.

Cook: 40 minutes

Servings: 3

Ingredients

  • White bread – 6-8 slices
  • Eggs – 3 pcs.
  • Sour cream – 100 g
  • Milk – 60 ml
  • Butter – 80 g
  • Wheat flour – 10 g
  • Fresh dill – 2 branches
  • Fresh parsley – 1 sprig
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. In a small saucepan over low heat, melt about 2/3 of the butter (50 g).
  2. Add flour in parts and after a couple of minutes pour milk in a thin stream.
  3. Add sour cream and simmer over low heat, stirring occasionally, for about 10 minutes.
  4. Finally, add salt and ground pepper. Stir.
  5. Crack the eggs and separate the whites from the yolks. Turn on the oven to heat up to 220 degrees. Cover the baking sheet with parchment paper.
  6. Add 1 tablespoon to the yolks. a spoon of hot sauce and stir. Add 1 more tbsp of sauce and mix again. Pour in the remaining sauce, stir.
  7. Rinse the dill and parsley greens, dry, and chop finely with a knife. Leave some greens for serving.
  8. Add the chopped herbs to the sauce.
  9. Brush one side of the bread with butter and place on a baking sheet. Place in an oven preheated to 220 degrees for about 3-5 minutes, until the bread is browned.
  10. Then turn the bread over the brown side up and leave to cool. Reduce the oven temperature to 180 degrees.
  11. Whisk the whites separately with a pinch of salt.
  12. Add the egg whites to the yolk mixture with the sauce.
  13. Mix gently.
  14. Put the omelet mass in a large slide on the toast. Place in an oven preheated to 180 degrees and cook a puffed omelet on toast for about 10 minutes.

Enjoy your meal!

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