Easy

Bread rolls with txistorra potatoes and poached egg

Name: Bread rolls with txistorra potatoes and poached egg
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 200 g Egg (4 eggs); 100 g Txistorra; 300 g Potato; 240 g Bread (4 rolls, weight after scooping out crumb); 100 g Spring Onion; 40 ml Extra virgin olive oil (Estimated amount consumed: frying bath extra); 3 g Parsley; 2 g Salt

Total time1 h Preparation and possible waiting 30 min · Cooking 30 min

Preparation and possible waiting: 30 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

Rating Not yet rated

Bread rolls with txistorra potatoes and poached egg. Remove only enough crumb to hold filling and save the rest for another dish.

Jump to steps

30 minpreparation and possible waiting

30 mincooking

4servings

1.866 kcalwhole recipe

467 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 30 min · Cooking 30 min

Preparation and possible waiting: 30 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Spanish

Allergens

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Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Boiling

Appliances

CasseroleOvenproof dish

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

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Egg 4 eggs 200 g
Txistorra 100 g
Potato 300 g
Bread 4 rolls, weight after scooping out crumb 240 g
Spring Onion 100 g
Extra virgin olive oil Estimated amount consumed: frying bath extra 40 ml
Parsley 3 g
Salt Approx. ⅓ level tsp of fine salt 2 g

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Let’s get cooking

Method

Cut tops off the bread rolls and scoop out some crumb. Toast bases and tops at 180°C for 10 minutes.
Peel and slice potatoes and chop spring onion. Cook in oil over medium heat for 20 minutes until tender; drain and season with half the salt.
Remove txistorra casing and brown crumbled meat in a pan without extra oil for about 5 minutes until done. Mix with potatoes and fill rolls.
Crack eggs one at a time into a cup and slide into gently simmering water. Poach for 4 minutes or until whites are set and drain with a slotted spoon.
Put one egg in each roll with remaining salt and parsley. Serve with roll tops.

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Ingredients

Method

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