Egg bun

  • 30 minutes
  • Recipe iconsimple
  • Recipe icon
  • vegetarian
Ingredients

Ingredients for 4 Portions

4 large bread rolls or sandwich buns
1 bunch chives
1 bunch parsley
100 g mild Emmentaler AOP
75 g sour cream
salt, pepper
4 eggs

Star of the dish
Emmentaler AOP Organic Mild/Classic
Preparation

Slice each bun in half and remove the top half. Hollow out each bun (dough can be re-used as breadcrumbs). Cut the chives into small rings, setting a little aside for garnish. Chop the parsley. Finely grate the Emmentaler AOP. Mix and season the herbs with 75 g Emmentaler AOP and the sour cream.

Spread the filling onto the buns. Beat each egg in a cup and slide each beaten egg carefully into a bun. Sprinkle with the remaining Emmentaler AOP.

Place in a hot oven at 180 °C for 15-18 minutes until the egg has set and the surface is golden-brown. Place the tops of the buns into the oven to bake for approx. 3 minutes.

Sprinkle the egg with the chopped chives, add the tops of the buns and serve immediately.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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