The art of cooking lies in fusing basic ingredients and turning them into a unique culinary experience.

The egg and salami roll is one of those recipes that surprises with its simplicity and flavor.

With the crunchy touch of the puff pastry, the softness of the egg and the character of the salami, this dish becomes an ideal option to share on any occasion.

Without further ado, let’s get it ready!

Ingredients

• Eggs: 4
• Puff pastry: 1 roll
• Hungarian salami: 8 slices
• Additional:
  • Egg: 1
  • Sesame seeds c/n

Preparation

1. Place the eggs in a pot with cold water and boil them for 10 minutes from when they start to boil.
2. Once cooked, drain them and run them under cold water. Afterwards, peel them gently.
3. Divide the puff pastry into four parts. Reserve 4 strips of the dough to decorate at the end.
4. Place two slices of salami on each portion of dough.
5. On top of the salami, place an egg on each portion of dough.
6. Close the dough forming packages, making sure to seal the edges well.
7. Brush with the remaining beaten egg and decorate with the reserved dough strips.
8. Sprinkle with sesame seeds.
9. Cook in a preheated oven at 200°C for 15 minutes or until the dough is golden and crispy.
10. When you take them out of the oven, you can serve them warm or cold, depending on your preference.

Tips:

For perfectly cooked eggs, boil them in cold water for 8-10 minutes. Then, dip them in ice water to stop the cooking and make it easier to peel. If you prefer a more tender yolk, boil them for only 5-6 minutes.

If you can’t find Hungarian salami, you can replace it with any other type of salami, as long as it is thinly sliced. Additionally, you can innovate by adding other types of seeds, such as sunflower or flax, to give it an extra touch of flavor and texture.

These rolls keep well for 2 or 3 days in the refrigerator, stored in an airtight container or wrapped in plastic wrap. It’s an ideal recipe to have ready in advance and enjoy anytime!