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Eggs “à la tripe”

Olga Ocwieja
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца

Once the amount of wrinkling on the cap chef spoke about how many meals he can cook eggs, thus putting it on a certain level of the career ladder. Today, most of the restaurants offer breakfast like a “standard” set. But you want something new. The roots of the recipe that I want to share with you, grow from a Polish cookbook of the 19th century. I did, of course, adapt and reshape it.


Eggs “à la tripe”


Ingredients:

  • 3 eggs
  • 1 large onion
  • 1 tbsp butter
  • 1/2 tbsp flour
  • 50 ml chicken stock
  • 1 tbsp Parmesan cheese

Cooking method:

  1. Hard-boiled eggs or to taste (e.g. poached).
  2. Chop the onion finely. Melt the butter in a pan, add lightly salted onions and fry it until translucent over medium heat.
  3. In a separate dry frying pan, fry the flour until golden brown, add to the onion and mix well. Dilute with broth to a thick sauce consistency.
  4. Put the sauce on croutons / bread, lay eggs on top, sprinkle with grated Parmesan and garnish with a sprig of parsley.

Bon Appetit.

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breakfast butter cheese chicken stock eggs flour onion onions tasty vegetarian бутерброд вегетарианские вегетарианские блюда вегетарианство вкусно завтрак куриный бульон лук масло мука пармезан сыр яйца

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