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!

Summary

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

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Instructions

1. 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.
2. Gently cut off the tops of the buns and pick out the crumb with your fingers, forming “boats”.
3. 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.
4. 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.

   

5. 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.
6. 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.

   

7. The original scrambled eggs in buns are ready. We serve them to the table, if desired, sprinkle with chopped parsley.
   Enjoy your meal!