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Recipes with crusty white bread rolls

3 recipes that use crusty white bread rolls, with photos, step-by-step instructions and cook times. The quickest, Pão com ovo, takes 10 minutes. It is most often cooked with bay leaves, beef sirloin and butter.

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Pão com ovoFried egg in a toasted roll

Every padaria in Brazil, from a São Paulo corner bakery to a beach-town café in Bahia, sells pão com ovo at the counter at breakfast: a crusty French roll, split, buttered and toasted on the griddle, with a fried egg tucked inside. It is eaten standing up with a small coffee or café com leite, and at home it is the quick supper children ask for. The usual mistake is frying the egg on too high a heat, which leaves brown, rubbery edges before the white has set. Brazilians argue over soft or firm yolks; for anyone pregnant, very young, older or with a weakened immune system, break the yolk and cook it through. Chef's tip: toast the cut sides of the roll in the same pan after the butter has foamed, so the bread soaks up the flavour before the egg goes in.

10 minBrazilianBreakfast & Brunch
by KrazyBadal 0 views

FischbrötchenHerring roll with onion and gherkin

Fischbrötchen are what people eat standing up at the Landungsbrücken piers in Hamburg, on the Sunday fish market, or from a kiosk on the dyke at any North Sea harbour. A crusty white roll is filled with sharp marinated herring, raw onion rings, gherkin and a little crisp lettuce, and eaten in a few bites with the wind in your face. The herring is cured, not cooked, so use commercially prepared Bismarck-style marinated herring from the chilled counter, which has been frozen before curing as the law requires; it is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: slice the onion paper-thin and rinse it in cold water for a minute so it stays crunchy but stops shouting over the fish.

10 minGermanFish
by KrazyBadal 0 views

Prego no pãoGarlic steak roll

Lisbon diners order a prego at the end of a long seafood lunch, at football matches and after midnight from a beach-bar hatch: a thin slice of beef, beaten flat, fried hard in garlic and bay and stuffed into a crusty papo-seco roll. The name means 'nail', perhaps for the garlic that is hammered into the meat. Mustard or a dash of piri-piri is all it needs. A common mistake is a thick steak; it must be thin enough to cook in a minute a side or it steams and turns grey. Chef's tip: dip the cut side of the roll in the hot pan juices just before you close it.

20 minPortugueseMeat
by KrazyBadal 0 views

Goes well with crusty white bread rolls