Burger for breakfast

Burger for breakfast

Homemade and freshly baked bread, served with fried eggs, cheese, ham and a little rocket turns brunch into a small banquet.

Ingredients

Brunch / Breakfast For 8 pieces

approx. 2 l of milk

4 g of dry yeast

1 tablespoon of sugar

300 g of flour

1 teaspoon of salt

30 g of butter or lard

approx. 4 tablespoons of fine corn semolina

1 tablespoon of butter for roasting

8 small eggs

pepper

160 g of Emmentaler, thinly sliced

150 g of thinly sliced ​​cooked shoulder

30 g of rocket

How to proceed

Preparation:

approx. 40 minutes

Leavening:

approx. 12 hours

Total time:

12 h 40 min

The night before: warm the milk, add the yeast and sugar and stir, then let the carryover dough (the pre-dough) rest until bubbles start to form. Pour the flour and salt into a bowl and form a hollow in the centre. Pour the milk with the yeast and the butter into small pieces into the hollow. Knead everything for approx. 5 minutes until a soft and homogeneous mass is obtained. Cover it with cling film and let it rise in the fridge overnight.

The next morning: roll out the pasta on a little corn semolina until you get a sheet of approx. 1.5 cm thick. With a 7 cm diameter ring, cut out 8 pieces of dough. Arrange them in a pan covered with corn semolina and sprinkle them with a little semolina. Let the dough rise in a warm place for approx. 30 minutes.

Preheat the oven to 180 ° C. Heat a large non-stick pan. Cook the portions of pasta over medium heat without fat on both sides for approx. 3 minutes. Return the rolls to the baking tray and finish cooking in the oven for approx. 5 minutes. Meanwhile, heat the butter for roasting and prepare the fried eggs, 2 at a time. Season with salt and pepper. Remove the rolls from the oven and cut them in half while still hot. Toast them briefly to taste. Fill the sandwiches with cheese, ham, eggs and rocket and serve immediately. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Useful tips

If you like, you can flavour the burgers with a little wild garlic pesto.

1 sachet of dry yeast corresponds to 20 g of fresh yeast.

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