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Viennese Baked Rolls with Egg & Mountain Cheese | Crispy & Hearty
(0)
25 min
Quick
Gurkerl Küche
Knusprige Kaisersemmeln, gefüllt mit saftigem Beinschinken, cremigem Sauerrahm und würzigem Bergkäse, gekrönt von einem frischen Ei und im Backrohr perfekt pochiert. Der ultimative Wiener Brunch-Klassiker!
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper. Carefully cut the top off each Kaiser roll and gently hollow out the soft inside with your fingers or a spoon, leaving a sturdy edge and bottom.
Briefly melt the butter and brush a thin layer onto the edges and inside of the hollowed-out rolls. This makes them especially crispy and aromatic in the oven.
Filling & baking
Spread one tablespoon of sour cream onto the bottom of each roll. Cut the leg ham into fine strips and distribute evenly over the sour cream. Sprinkle half of the grated mountain cheese on top.
Chef's tip
For a vegetarian alternative, the leg ham can easily be replaced with steamed leaf spinach or delicate mushrooms.
Do not throw away the scooped-out bread inside: once dried, it is ideal for making crispy breadcrumbs.
Ingredients
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