Stuffed bread with egg and savory pastry cream. A simple and tasty recipe for a delicious one-dish meal.
Step 1 of 9: Prepare the savory pastry cream: in a bowl, beat the egg yolks with the pecorino until you get a pale mixture.
Step 2 of 9: Add the cornstarch and salt, mixing well.
Step 3 of 9: Heat the milk in a saucepan until almost boiling.
Step 4 of 9: Slowly pour the hot milk over the egg mixture, stirring continuously.
Step 5 of 9: Return everything to the saucepan and cook over medium heat, stirring, until the cream thickens.
Step 6 of 9: Remove from the heat, add the butter and stir until completely absorbed.
Step 7 of 9: Cover with cling film touching the surface and let cool completely.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Step 8 of 9: Place the bread in a pan, hollowed out of any crumb and without the top part, drizzle with EVO oil, fill with pastry cream and an egg for each bun.
Step 9 of 9: Salt and pepper, cover and cook in a pan for 5 minutes.
| Average values | Per serving540 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 4,688 kJ1,121 kcal | 868 kJ208 kcal |
| Fat | 78.79 g | 14.59 g |
| of which saturated fatty acids | 37.58 g | 6.96 g |
| Carbohydrates | 54.11 g | 10.02 g |
| of which sugars | 14.42 g | 2.67 g |
| Fibre | 1.03 g | 0.19 g |
| Protein | 47.57 g | 8.81 g |
| Salt | 1.94 g | 0.36 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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