way of preparation: eggs to wipe through a sieve, to mix with olives small cut and cleared of stones, mayonnaise, to salt. bread (without crusts) to cut rhombus, to smear with butter. in the middle of 12 slices to smear with a part of the prepared mix, to cover with slices with cut out rhombus, to fill deepenings by the remained mix. to wrap sandwiches in a foil and to cool in the refrigerator.
bread (white orblack) -3 slices egg -3 pc. salt pepper - to taste Vegetableoil isrefined.
Inslices ofbread,cutthe pulp,leavingonly therindof1 cmfrom the edge.Heat oilin a frying pan.Putthe breadin the pan.Ineachframeto breakan egg.Salt and pepperto taste.Cook,uncovered(forfried eggs), orwith a lid.
Answers & Comments
sandwiches with egg and olives
components:
24 slices of rye bread
6 olives
3 items of a spoon of mayonnaise
the soffeed butter
salt to taste
way of preparation: eggs to wipe through a sieve, to mix with olives small cut and cleared of stones, mayonnaise, to salt. bread (without crusts) to cut rhombus, to smear with butter. in the middle of 12 slices to smear with a part of the prepared mix, to cover with slices with cut out rhombus, to fill deepenings by the remained mix. to wrap sandwiches in a foil and to cool in the refrigerator.
bread (white or black) - 3 slices
egg - 3 pc.
salt
pepper - to taste
Vegetable oil is refined.
In slices of bread, cut the pulp, leaving only the rind of 1 cm from the edge. Heat oilin a frying pan. Put the bread in the pan. In each frame to break an egg. Salt and pepper to taste. Cook, uncovered (for fried eggs), or with a lid.