For ➍4 long pistolets (small buns)
4 eggs
6 cherry tomatoes
16 leaves of spinach
3 mushrooms
4 slices of cheese
2 tbs of melted butter
pepper & salt
Preheat the oven to 180°C. Place baking paper on a baking tray.
Cut the mushrooms into slices, the cherry tomatoes in quarters.
Carefully hollow out the pistolets. Make sure that the outside of the rolls stays intact.
Coat the inside of the buns with butter and sprinkle with salt and pepper.
Put 3 leaves of spinach, a few slices of mushroom and 3 pieces of tomato in each roll. Put a slice of cheese on it. Press it just as well.
Break an egg above each bun. Finally divide a little spinach, piece of tomato and slice of mushroom over the bun.
Sprinkle a little pepper and salt over it.
Bake the rolls in the oven for 10 to 12 m. Cover the rolls loosely with aluminum foil. Bake the rolls for another 20 to 25 m.
Serve hot.
Cut the mushrooms into slices, the cherry tomatoes in quarters.
Carefully hollow out the pistolets. Make sure that the outside of the rolls stays intact.
Coat the inside of the buns with butter and sprinkle with salt and pepper.
Put 3 leaves of spinach, a few slices of mushroom and 3 pieces of tomato in each roll. Put a slice of cheese on it. Press it just as well.
Break an egg above each bun. Finally divide a little spinach, piece of tomato and slice of mushroom over the bun.
Sprinkle a little pepper and salt over it.
Bake the rolls in the oven for 10 to 12 m. Cover the rolls loosely with aluminum foil. Bake the rolls for another 20 to 25 m.
Serve hot.
