Description
Goldgelbe Eier treffen auf zart schmelzenden Goudakäse und saftigen Schinken, eingebettet in knusprige Weizenbrötchen. Frischer Schnittlauch verleiht eine feine Würze, während Salz und Pfeffer den Geschmack abrunden.
Ingredients
Scale
- 75 g Goudakäse
- 1/4 Bund Schnittlauch
- 2 helle runde Weizenbrötchen (à ca. 100 g)
- 2 Scheiben Kochschinken (à ca. 25 g)
- 2 Eier (Größe M)
- Salz
- Pfeffer
- Alufolie
Instructions
- Preheat your oven to 200°C (fan oven: 175°C, or refer to your oven manufacturer’s instructions for gas settings). Prepare a baking dish approximately 22 x 22 cm in size by ensuring it is clean and ready for use.
- Take the Goudakäse and grate it finely using a cheese grater. Set the grated cheese aside in a bowl.
- Wash the quarter bunch of chives thoroughly under cold running water. Shake off excess water or gently pat dry with a paper towel. Place the chives on a cutting board and slice them into fine rings. Set aside for later use.
- Take the two wheat rolls (Brötchen) and, using a sharp serrated knife, carefully cut off the top of each roll to create a lid. Set the lids aside. Using your fingers or a small spoon, gently hollow out the inside of each roll, leaving a border of about 0.5 cm thick all around. Be careful not to puncture the bottom or sides of the rolls.
- Place one slice of cooked ham (Kochschinken) into the hollowed-out center of each roll, pressing it gently to line the inside.
- Crack one egg into a small bowl to check for shell fragments, then carefully pour it into the ham-lined hollow of one roll. Repeat with the second egg and roll. Make sure the egg stays inside the roll and does not overflow.
- Season the eggs inside each roll with a pinch of salt and freshly ground black pepper to taste.
- Sprinkle the grated Gouda cheese evenly over the eggs in each roll, ensuring the egg surface is well covered.
- Scatter the chopped chives evenly over the cheese-topped eggs for added flavor and color.
- Place the reserved lids back on top of each filled roll, gently pressing them down.
- Arrange the filled rolls in the prepared baking dish so that they sit upright and do not tip over. Cover the dish loosely with aluminum foil to prevent the tops from browning too quickly.
- Transfer the baking dish to the preheated oven and bake for 20 to 25 minutes. The cheese should be melted, the egg set but still slightly soft, and the rolls golden brown. If you prefer a firmer egg, leave in the oven for a few extra minutes.
- Carefully remove the baking dish from the oven and let the rolls rest for a minute. Remove the foil. Serve the Ei-Schinken-Brötchen hot, optionally garnished with extra fresh chives.
Notes
For extra flavor, you can add a pinch of paprika or use a different type of cheese such as Emmental or cheddar. If you like, you can add a small spoonful of cream or crème fraîche to the egg before baking for a richer filling. Serve these baked rolls with a fresh salad for a complete meal. These Ei-Schinken-Brötchen are also great for brunch or as a hearty snack.
- Prep Time: 10
- Cook Time: 20
- Category: Sandwich und Burger Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
