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Kaiser Roll Egg Nest | Crispy from the Oven
(0)
25 min
Quick
Gurkerl Küche
Der perfekte Wiener Wochenend-Brunch aus dem Backrohr: Knusprige Kaisersemmeln, gefüllt mit saftigem Beinschinken, fein geriebenem Bergkäse und einem frischen Freilandei, im Backrohr goldbraun überbacken und mit Schnittlauch verfeinert.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (or 160 °C convection). Line a baking sheet with parchment paper. Finely grate the mountain cheese. Wash the fresh chives, pat dry, and cut into fine rings.
Carefully slice off the top lid (approx. 1 cm) of the Kaiser rolls using a serrated knife. Gently hollow out the rolls with your fingers, leaving a sturdy rim and bottom intact (the scooped-out breadcrumbs can be saved for dumplings or breadcrumbs). Spread a thin layer of the soft butter inside.
Filling & Baking
Evenly line the inside of the hollowed-out rolls with the tender slices of bone-in ham. Sprinkle a portion of the grated mountain cheese over the ham. Now, carefully crack a whole egg into each roll, ensuring the yolk stays intact.
Chef's tip
For a particularly juicy result, do not leave the rolls in the oven for too long: the egg white should be firm, but the yolk should still flow out warm and creamy when cut open.
If you like it even more flavorful, you can also add a pinch of freshly grated nutmeg over the egg in addition to the mountain cheese.
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