google.com, pub-8766339185092204, DIRECT, f08c47fec0942fa0
top of page

Old Buns Soft as a Soul

  • This is a recipe that has been passed down from generation to generation and how our mothers and grandmothers prepared it. The recipe is very simple and quick! This one is great because you make something new out of the old and much tastier, and it is also very economical. You can prepare it quickly for breakfast or dinner. You will be very satisfied and proud because you saved something and did not throw it away and got a great meal! Follow recipe.

Ingredients: simple, total time: 25 min. 3 serving
  • 3 buns Rosetta panini

  • 600 milk

  • 3 eggs

  • 1/2 salt

  • 150 ml oil

  • 1/2 teaspoon oregano/ optional

Preparation:
  1. Pour the oil into a large pan and wait for it to heat up well on moderate heat

  2. Beat the eggs well and add salt. If you want to eat salty, add oregano.

  3. Pour half of the amount of the milk into another deep container.

  4. Cut the buns in half, I used Rosetta panini, which are quite plump.

  5. Soak half bun in milk for about 2 minutes, both sides. Transfer to scrambled eggs, wait for 1 minute. Place on hot oil and cook for about 7-8 minutes, each side. While the buns are being baked, lightly press them with a fork on the oil, they can puff up well. Repeat the process until you use up the material.

  6. Place on a kitchen towel to absorb excess fat. Wait for it to cool down a bit, then serve.

  7. You can choose from savory or sweet options.

  8. From sweet: jams, Nutella, honey etc. From savory: all cream cheeses, ajvar, pate, prosciutto, mortadella, salami sausages etc.

Buon appetito!

NOTE:

  • Baked buns can be kept covered for up to 3 days!


  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating