You are here

Egg And Bap Lunch

I.am.Vegetarian's picture
Ingredients
  Wholemeal baps 4
  Butter/Margarine 1 Ounce
  Eggs 4
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Sour cream 1⁄4 Pint
  Chopped chives 2 Tablespoon
Directions

GETTING READY
1) From the top of the baps, remove a round sliver of crust.
2) Scoop out the soft bread centre and keep aside to make crumbs. You can store the crumbs in the freezer for use later.

MAKING
3) In the hollow part of the baps, place dabs of butter or margarine.
4) On a kitchen paper, arrange the baps in a circle.
5) On high power, cook uncovered in the oven for 2 to 3 minutes or until crisp. Reposition the baps, halfway through the cooking.
6) Take the baps out from the oven and gently remove the kitchen paper.
7) Into the crispy baps, break an egg each.
8) With salt and pepper, season to taste.
9) On top of the eggs, spoon the sour cream evenly.
10) Place the stuffed baps in the oven and on Defrost/Low setting, cook uncovered for 6 to 7 minutes, or until the eggs are set, giving each bap a half-turn halfway through the cooking.
11) Now, quickly remove the baps as soon as the eggs are cooked well.

SERVING
12) Garnish the baps with chopped chives and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.146155
Average: 4.1 (13 votes)