Snack rolls
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A tasty snack and a quick, hearty breakfast. I didn't expect the spouse to come running for more. The recipe for this dish was posted on this site in 2009 by the user Elena 95 under the name "Snack rolls", and illustrated by me as part of a promotion "Coloring".
Ingredients for scones "snack rolls":
- Bun - 6 pcs
- Chicken egg (chicken or quail) - 6 units
- Ham - 120 g
- Salted cucumber (medium size) - 1 pc
- Butter - 90 g
- Milk - 3 tablespoon
- Mayonnaise - 3 tablespoon
- Mustard (cooked) - 1 teaspoon
- Black pepper (ground) - to taste
- Greens (dill or parsley)
How to cook buns "snack rolls" step by step with photos
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I had 8cm diameter buns, so I cut the lid off and took out the crumb. If the buns are bigger, you can have 3 and cut them in half. |
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Cut the cucumber and ham in julienne strips. Then mix with mayonnaise and mustard. |
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Moisten the bottoms of the buns with milk (half a tablespoon each) and brush with butter. I cut the butter into 6 pieces and greased the inside of each bun. We put the filling, sprinkle with herbs and release an egg in each bun. After two attempts at releasing the chicken eggs, I replaced them with quail eggs. Still, the buns should be bigger for this purpose or put less stuffing. The squirrel kept trying "to escape". Sprinkle yolks with ground black pepper. |
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Bake the buns at 200 degrees until the egg white thickens. The muffins are slightly crispy but so delicious! |
Chicken Egg, Black Pepper, Mayonnaise, Ham, Greens, Butter, Mustard, Tender, Milk, Snacks, Sandwiches, Open Sandwich
