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Step 5
Arrange one egg on the salami slices for each quarter of the dough.
Step 6
Close the pastry and form small parcels, sealing the edges well.
Step 7
Brush with the remaining beaten egg, then decorate with the reserved puff pastry strips.
Step 8
Sprinkle with sesame seeds.
Step 9
Bake the postcards at 200°C for about 15 minutes, or until the pastry is puffed and golden.
Step 10
Once cooked, remove the eggs from the oven, transfer them to a serving dish, and serve hot or cold.
Tip:
For well-cooked eggs, boil them in a saucepan with cold water for 8 to 10 minutes after boiling. Once cooked, drain, rinse them under cold running water, and then let them cool in a bowl with ice and water. When they are cool, peel them gently. If you prefer a slightly softer and more tender yolk, bake for about 5-6 minutes.
You can make your own puff pastry or, alternatively, as this is a rather elaborate and complex preparation, you can buy it ready-made (you can find it in the refrigerator section of the supermarket). To obtain attractive strips of puff pastry with a wavy motion, cut them with a serrated wheel.
If you don't have Hungarian salami, you can substitute it with another type of salami or any other salami, as long as it is cut into thin slices. You can also sprinkle your puff pastry packages with a mixture of various seeds such as poppy, pumpkin, flax, and sunflower.
Excellent both hot and cold, these eggs en croute are easily prepared in advance.
Storage:
Crusted eggs can be stored for 2 or 3 days in the refrigerator, tightly wrapped in plastic wrap or sealed in an airtight container.
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