Stuffed Ham, Tomato and Egg Bread

Ingredients

• Flour1 cup (120 g)
• Butter1/2 tablespoon (15 g)
• Yeast1/2 tablespoon (7 g)
• Oil1 tablespoon (10 ml)
• Granulated Sugar2 teaspoon (10 g)
• Ham2 slice (60 g)
• Tomato1/2 count (65 g)
• Egg1 count (55 g)

Instructions

1. 1

   Step 1

   For this recipe you need approximately 1 hour of resting time.

2. 2

   Step 2

   In half a glass of warm water, dilute the yeast and sugar.

3. 3

   Step 3

   In another bowl, place the flour with a little salt, butter at room temperature and the oil. Mix with your hands.

4. 4

   Step 4

   Add the water with the yeast and mix until you have a smooth dough that does not stick to your fingers. Add a little more water or flour if required.

5. 5

   Step 5

   Place the dough in a bowl, cover with a clean cloth and let it stand in a warm environment until doubled in size.

6. 6

   Step 6

   Meanwhile, place the egg in a pot with water over high heat and boil for 8 minutes. Remove, drain, peel and cut into small pieces.

7. 7

   Step 7

   Cut the tomato and ham into pieces.

8. 8

   Step 8

   Once the resting time is over, form two buns and make a hole in the center. Fill with the ham, tomato and hard-boiled egg.

9. 9

   Step 9

   Leave to rise for 30 minutes.

10. 10

    Step 10

    Bake in a preheated oven at 428 °F (220 °C) for 20 minutes or until golden brown on the outside and cooked on the inside.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stuffed Ham, Tomato and Egg Bread can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.