Eggs on Toast
Start by pouring the olive oil into a medium baking dish.Add the egg yolks, season with the dried rosemary, the mixed peppercorns, the dried onion flakes, the dried sliced garlic and two red chili peppers cut into strips.Cover the baking dish with aluminum foil.Place it in a preheated oven at 150° C (300° F) and bake for 25 minutes.Next, cut the bread rolls into finger-thick slices.Transfer them to a large baking sheet, add a drizzle of olive oil over each slice and oregano to taste.Place in a preheated oven at 200° C (400° F) and bake for 15 minutes.Finally, add the egg yolks we prepared to the slices of toast.Finish with salt to taste.Serve.
Ingredientes
- 1L of Olive Oil
- 16 Egg Yolks
- 1 Tablespoon of Dried Rosemary
- 1 Tablespoon of Mixed Peppercorns
- 1 Tablespoon of Dried Onion Flakes
- 1 Tablespoon of Dried Sliced Garlic
- 2 Red Chili Peppers
- 2 Bread Rolls
- Oregano to Taste
- Salt to Taste
Modo de Fazer
Start by pouring the olive oil into a medium baking dish.
Add the egg yolks, season with the dried rosemary, the mixed peppercorns, the dried onion flakes, the dried sliced garlic and two red chili peppers cut into strips.
Cover the baking dish with aluminum foil.
Place it in a preheated oven at 150° C (300° F) and bake for 25 minutes.
Next, cut the bread rolls into finger-thick slices.
Transfer them to a large baking sheet, add a drizzle of olive oil over each slice and oregano to taste.
Place in a preheated oven at 200° C (400° F) and bake for 15 minutes.
Finally, add the egg yolks we prepared to the slices of toast.
Finish with salt to taste.
Serve.
