Ham and Cucumber-Stuffed Rolls with Poached Egg

1. 1 Burger bunspack 4 pcs ≈ $2.00 2 pcs
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Hampack 300 g ≈ $2.85 50 g
4. 4 Pickled cucumberspack 680 g ≈ $3.20 50 g
5. 5 Sunflower oil 6 ml
6. 6 Sour cream 15%pack 300 g ≈ $1.60 17 g
7. 7 Mustard 3 g
8. 8 Ground black pepper 1 g
9. 9 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Thinly slice the ham³ and pickles⁴ into matchsticks.

2. Slice the tops off the rolls and carefully scoop out some of the soft center, leaving about ½-inch-thick walls.

3. Mix sour⁶ cream with mustard, then fold in the ham³ and cucumbers.

4. Stuff the filling into the rolls, leaving a small well in the center of one. Place rolls on a baking sheet.

5. Crack an egg into the well, sprinkle with black pepper, and bake for 12–15 minutes until the egg white is set.

6. Toast the roll tops in a dry skillet with a little oil for 1 minute per side until golden.

7. Cover the rolls with the toasted tops, garnish with fresh dill⁹, and serve warm.