Superflan

Name: Superflan
Yield: 4 servings
Ingredients: country-bread slices (the wide part); 1 egg per slice; filling: spring garlic, carrot, leeks, cooked ham, etc.; grated mozzarella (important to add it)

Succulent slices of country bread, golden with beaten egg, offering a crispy exterior and a tender interior, ideal for a quick and flavorful breakfast.

Ingredients

Servings

Ingredients

country-bread slices (the wide part)
1 egg per slice
filling: spring garlic, carrot, leeks, cooked ham, etc.
grated mozzarella (important to add it)

Nutritional Information

Per serving

Calculated for 4 servings

Calories

101 kcal

Protein

6.6 g

Fat

5.4 g

Carbohydrates

6.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

Cut some slices from the widest part of the bread, each approximately 1.5 cm thick.
Carefully separate the crust from the crumb, ensuring that both the crust and the crumb come out as a single, whole piece without breaking.
Separately reserve the crusts and crumbs, but ensure each crust is left on top of its corresponding crumb to later reassemble them and ease the assembly process.
In a skillet over medium heat, cook the chosen filling ingredients until thoroughly done (about 5-7 minutes). Once cooked, divide into portions approximately equal to the number of slices you've cut and set them aside.
In a bowl, beat as many eggs as the number of slices prepared, along with freshly grated mozzarella cheese (grate yourself to obtain about 30g per egg). Reserve. Note: Without the grated cheese, the egg would seep under the slice.
Place a skillet on the stove with a few drops of oil on medium-low heat. Place a crust in the skillet and fill the interior with one of the filling portions. Spread the filling evenly across the interior of the crust.
Once the filling is evenly distributed, pour a portion of the beaten egg over the filling, ensuring it spreads along all the edges. Allow to cook slightly for 1-2 minutes.
Cover with the crumb corresponding to the crust, gently pressing the crumb against the filling to ensure a good bond.
Carefully slide a wide spatula underneath and flip it over to cook the other side for about 2 more minutes. Serve on the plate.