Omelette in a baguette
Description
The recipe won't take much time. You can take this omelet on the go, wrapping it in foil or plastic wrap—it turns out like a sandwich. For those who don't like chicken eggs, they can be replaced with 3 quail eggs instead of one chicken egg. This dish can be prepared not only for breakfast but also throughout the day as a snack. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. For 1 slice of baguette, you need 1 chicken egg. The egg size depends on the thickness of the bread slice: the thicker the bread slice, the larger the egg should be, and vice versa.
- 2
Step 2
Place the slices on a plate and carefully remove the bread crumb from them by hand, trying not to tear the crust.
- 3
Step 3
Heat a skillet with vegetable oil, reduce the heat to minimum, and place the crustless slices on the skillet.
- 4
Step 4
Immediately crack a chicken egg into each slice, being careful.
- 5
Step 5
Don't forget to salt and pepper the eggs. You can add other seasonings and spices to taste.
- 6
Step 6
Fry the egg in the bread for at least 3 minutes on the lowest heat, otherwise the bread will burn while the dish remains half-raw. The egg is done when the egg whites are fully set.
- 7
Step 7
Place the prepared dish on a plate and serve with fresh vegetables, sauces, or meat products: fried bacon, sausage, or boiled meat.