Scrambled eggs in Yasnaya Polyana

Description

Unusual and lovely variant of the supply of eggs will help to diversify the breakfasts! Probably the name of the recipe tells us that the eggs liked to be treated by Leo Tolstoy)))

Ingredients

Baguette

1 шт
Chicken egg

4 шт
Tomato paste

4 ч. л.
Dill

4 веточ.
Salt
Black pepper

Cooking

Slice the baguette. Cut each portion cylindrical piece with a length of 7-8 inches (depending on size of eggs).

Take out a tea spoon a portion of the crumb, to make a "Cup" with the bottom in the thickness 1,5-2 see

To "paint" each "Cup" of one teaspoon of tomato paste.

To release the "Cup" of the egg.

Season with salt and pepper.

To put the "cups" on a baking sheet covered with foil and send in preheated to 150-170*C oven. Preheat the oven stronger is not needed, and the baguette will burn faster than cooked egg. The baguette should be crispy and crumbly as toast. Keep the baking sheet in the oven to cook eggs - 10-15 minutes. Eggs it is better to leave a slightly watery - so beautiful and delicious))) But if you want, and can be baked until fully cooked eggs.