Egg Stuffed Sandwich Bread
Ingredients
- The Bread:
- Slices of white sandwich bread.
- The Farce:
- 3–4 eggs.
- Finely chopped onions.
- Peppers cut into small cubes (red and green).
- Canned tuna (optional, for more protein).
- Seasoning: Salt, black pepper and a little stock powder.
- The Coating:
- 1–2 beaten eggs (to seal and coat the bread).
- A splash of milk (optional).
- For cooking:
- A little butter or vegetable oil for the pan.
Instructions
1. Prepare the stuffing In a bowl, whisk the eggs with the chopped onions, peppers, salt, pepper and broth. If using tuna, mix it in now.
2. Pre-cook the omelette Sala usually cooks or lightly scrambles this egg mixture in a pan beforehand until it is set but still soft. This prevents the stuffing from leaking when filling the bread.
3. Prepare the bread pockets Take two slices of sandwich bread. You can remove the crust if you prefer. Place a generous spoonful of cooked egg filling in the center of one slice.
4. Seal the sandwich Place the second slice of bread on top. Use the edge of a round glass or bowl to press firmly onto the center of the sandwich. This “cuts” the bread into a disc shape and pinches the edges together, trapping the stuffing inside like a pocket.
5. Coat and brown Dip the sealed “bread pocket” into the beaten egg (mixed with the drizzle of milk). Heat some butter or oil in a frying pan over medium heat. Fry the sandwich for 2 to 3 minutes on each side until golden brown and crispy.
6. Service Serve hot! It’s perfect for breakfast or a quick snack.