Crispy Fried Bread with Omelet Filling
Ingredients
- 1 package white bread slices (10 slices)
- 3 eggs
- 50 grams beef corned beef
- As needed powdered broth
- As needed grated cheese
- As needed ground pepper
- 1 stalk green onion, thinly sliced (use only the green part)
- 1/2 small onion, chopped
- As needed breadcrumbs
Preparation
Roll the bread back and forth with a rolling pin or glass bottle until flat.
Break 1 egg without beating it. Take one bread slice, thickly spread egg white on three sides, leave one side uncoated. Stack with another slice and press the coated edges with a spoon to seal like a pocket. Repeat for all slices. Set aside the remaining egg for coating.
Beat the other 2 eggs in a bowl, add ground pepper, chopped onion, powdered broth, grated cheese, sliced green onion, and beef corned beef, then mix well to make the filling.
Stuff the filling into each bread pocket, seal the open edge with egg white and press with a spoon to close tightly. Use 1.5 tablespoons of filling per pocket. Repeat for all.
Heat oil on low heat. Beat the set-aside egg. Dip each bread pocket in the egg, coat with breadcrumbs, and fry until golden brown. Serve with chili sauce and mayonnaise.
Notes
This recipe yields 5 pieces.
