Engineer’s Lunch

1. 1 Eggspack 10 pcs ≈ $1.89 1.5 pcs
2. 2 White breadpack 350 g ≈ $1.41 40 g
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Curry powder 40 g
5. 5 Ground black pepper 1 g
6. 6 Sunflower oil 13 ml
7. 7 Mayonnaise 8 g
8. 8 Ketchup 40 g
9. 9 Garlic≈ $10.00 per kg 5 g

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

Method

1. Cut a slice of rustic bread 2–2.5 cm thick.

2. Hollow out the center, leaving the crust intact as a ring.

3. Slice the removed center into a flat, 2–4 mm-thick disk.

4. Press the disk back into the ring to form a base.

5. Sprinkle the base with curry powder, black pepper, dried dill³, and optionally, minced garlic⁹.

6. Heat a nonstick skillet over low heat.

7. Lightly oil the skillet, place the bread ring over it with the remaining bread pieces and a raw egg in the center, then cover and cook for 4 minutes to set the egg.