Scrambled Eggs with Cheese in the “Boat”
by Editorial Staff
Fans of original breakfasts will appreciate the recipe for scrambled eggs and cheese baked in a “boat” bun. Such beautiful and interesting scrambled eggs in a crispy bun, and even with cheese – it’s incredibly delicious!
Cook: 30 mins
Servings: 2
Ingredients
- Long buns – 2 pcs.
- Eggs – 4 pcs.
- Hard cheese – 50 g
- Salt to taste
- Ground black pepper – to taste
- Additionally (optional):
- Vegetable oil (for lubricating the mold) – 1 teaspoon
- Fresh parsley (for serving) – 1 sprig
Directions
- I used 2 long sandwich buns. If there are none at hand, they can be replaced with a baguette, neatly cut in half. Such scrambled eggs in buns cook quite quickly, so the oven should be turned on in advance to warm up to a temperature of 180 degrees.
- Gently cut off the tops of the buns and pick out the crumb with your fingers, forming “boats”.
- Cut the cheese into thin slices. I got 6 records – just 3 for each “boat”. Cover a baking dish with foil or grease with vegetable oil. Layout the “boats” in the form.
- Drive two eggs into a separate bowl, and then carefully pour them into one of the “boats”.
Do the same with the second workpiece and eggs.
- Sprinkle eggs with salt and ground pepper. If desired, you can add spices to your taste.
Place 3 slices of cheese on top of the protein on each “boat”. Leave the yolks uncovered. - Send to the premium oven preheated to 180 degrees. In order for the yolk to remain liquid, you will need to bake the eggs for about 10-14 minutes. I like the semi-liquid version of the yolks better, so I baked the eggs in the oven for about 17-18 minutes.
- The original scrambled eggs in buns are ready. We serve them to the table, if desired, sprinkle with chopped parsley.
Enjoy your meal!
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