Eggs Benedict

Panzerotti

• 4 WHOLE WHEAT BUNS
• 200 GRAM BACON, sliced
• 4 EGGS
• 200 GRAM HOLLANDAISE SAUCE

• 300 GRAM FLOUR
• 3 EGGS
• 2 TBSP OLIVE OIL
• 100 GRAM SALAMI, in small cubes
• 100 GRAM MOZZARELLA, in small cubes
• 150 GRAM COTTAGE CHEESE
• 100 GRAM CHEESE, grated

Cut the buns in halves. Fry the bacon. Poach the eggs. Put some bacon on each bottom side of a bun, put the egg on the bacon and spoon the hollandaise sauce over the eggs. Put under the grill for 30-60 seconds, until the sauce is slightly brown.

Mix the flour, eggs and oil (and a little water if needed) to a dough. Roll the dough out thinly. Mix salami, mozzarella, cottage cheese and cheese well together. Cut the dough in long strips, put small heaps of 2 teaspoons cheese mixture, fold the strip double, and cut with a glass or bowl half-moon shaped pastries (it is a bit of trial and error to get the good form). Deep-fry the pastries for a few minutes until they are golden brown. Turn them halfway.