Description
The recipe from the magazine Cooking Workshop 01 /10. The sandwiches hearty and tasty filling.
Ingredients
-
Bread
4 slice
-
Margarine
1 Tbsp
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Mushrooms
300 g
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Quail egg
4 piece
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Mayonnaise
5 tsp
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Dill
2 piece
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Lettuce
4 piece
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Vegetable oil
1 Tbsp
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Salt
Cooking
Eggs to boil. [i]I took 4 eggs in the recipe, but it was much too large eggs for this dish is 2 (cut in half) or 4x, but quail.[/i]
Mushrooms wash, cut into cubes. In one of the recipes (alas, don't remember which one) had recently read that she washes the mushrooms in a bowl in water with the addition of flour, then washing under the tap. A really great method - the mushrooms become white, clean very quickly.
Bread cut roundels. If not, you can leave the bread whole. If a pity to throw out leftovers (like me) - then in the resulting hole to break an egg and fry - you will get scrambled eggs in bread :-)
Mushrooms fry in vegetable oil, salt.
Bread fry on both sides in margarine.
Dill crumble.
Mix with the mayonnaise.
A piece of bread to put the egg (if chicken, half egg. I was Hyper-huge mega eggdozers, so I had them even slightly acromat that they do not occupy the entire surface of the bread).
Distribute the mushrooms so that they cover the egg, but not scattered to the sides.
Top - spoon dill mayonnaise.
Place the sandwiches in the oven (220 degrees) for 2 minutes. Serve hot on lettuce leaves.
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