Recipe for egg boats with chorizo and cheese

Euros € (2.13€/part)

Ingredients · Servings 2

2 small rolls
2 eggs
2 tablespoons of fresh cream
4 cheddar slices
4 slices of chorizo
cell
pepper

Method · 15 min

Cut off the top of each roll, and hollow out the crumb.
Place a tablespoon of thick sour cream in the bottom of each roll, and add a slice of cheddar cheese.
Crack an egg into the bread, season with salt and pepper. Add 2 slices of chorizo cut into small pieces and a slice of cheddar cheese also cut into pieces.
Bake for 10-12 minutes at 180°C
And there you have it, your egg boats are ready to be enjoyed!

Tips and tricks

Variations: Any small bread roll will work perfectly. For the filling, you can replace the chorizo with ham or smoked salmon. You can also add chopped baby spinach, your choice of herbs, diced tomatoes, and your favorite cheeses: goat cheese, mozzarella, Comté, or Gruyère. Stick to two cheeses: if you want to fully appreciate the flavors of the ingredients, the fewer the better. The egg: The egg is the star of this recipe. Whether in the center of a pizza or poached on a salad, we can't wait to see its yolk delicately run over the rest of the topping. It's therefore important to cook it perfectly. 10-12 minutes of cooking will allow the white to cook thoroughly, resulting in a better dish. Storage: This treat should be eaten immediately, and like any dish with an egg, it doesn't reheat well. Feel free to vary the fillings. These rolls will be excellent served with a nice green salad.

Carbohydrates: 55.3g
Lipids: 40.9g
Gras sat.: 21.1g
Protein: 33.7g
Fiber: 2.9g
Sugar: 3.9g
ProPoints: 20
SmartPoints: 25