The Catalan TableIngredients
Servings:
4
Ingredients
- 4 round bread rolls
- 4 egg
- 4 pieces of sobrassada
- 150 gmushrooms (chanterelles, yellowfoot, button mushrooms, etc.)
Nutritional Information
Per Serving (Approx.)
Calories
428 kcal
Protein
23 g
Fat
14 g
Carbohydrates
51 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Sauté the mushrooms in a skillet with a little olive oil over medium heat for about 5 minutes or until they are golden brown. Remove them from the skillet and let them drain on absorbent paper to eliminate excess juice.
- With a knife, make a hole in the top of the bread roll and remove the cap. Carefully, using your fingers, push the bread crumb toward the sides of the roll to create a cavity where you can introduce the ingredients.
- Place a slice of sobrassada at the bottom of the roll's cavity, ensuring that it is well spread.
- Add a handful of the previously sautéed mushrooms on top, distributing them evenly within the roll.
- Place a raw egg yolk over the mushrooms. Reserve the egg whites for later.
- Whip the egg whites to stiff peaks. Cover the bread roll's hole with the whipped egg whites, forming an even layer.
- Broil in the preheated oven at 190 ºC (375 ºF) for 10 minutes, using only the broiler function, until the egg whites are lightly golden brown.
Recommendations & Tricks
- Lightly toast the buns in the oven before adding the other ingredients to ensure they don't get too soggy from the egg and mushroom juices.
- Sauté the mushrooms with a little olive oil and minced garlic before adding them to the buns to enhance their flavor and achieve a more caramelized texture.
- To achieve a perfectly textured egg, make an indentation in the center of the buns to place the egg, and cover them with aluminum foil while baking until the egg is just right.