Salmon in a Crispy Roll with Baked Egg

• crispy sesame buns6

  (buns with poppy seeds look great)

• butter↗25 g

  melted

• smoked salmon slices6

  or gravlax

• medium eggs6
• chopped green onion↗

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (convection) or 200 °C (regular). Cut off the tops of the buns, carefully scoop out the soft interior, leaving a cavity large enough for a slice of salmon and an egg. Place the bottom halves on a baking sheet, set the tops aside. (Optionally crumble the removed interior and freeze for another recipe.)

2. 2

   Brush the inner surface and edges of the buns with melted butter. In each bun place a slice of smoked salmon, crack an egg and season with salt, pepper or your favorite spices. Sprinkle with chopped green onion.

3. 3

   Place the tray in the oven and bake for 10–15 minutes until the whites set but the yolks remain soft to your liking. A few minutes before done, toast the bun tops, brush them with the remaining butter and cut into soldier‑like strips for dipping into the egg.