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Add a photoRaciónes: 6
Ingredientes
- 6 sm Soft rolls - (about 3" in diameter) fairly small
- 6 x Egg yolks
- 5 x Egg whites
- 3 Tbsp. Butter
- 6 Tbsp. Lowfat milk
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Pine nuts (optional) Salt to taste
Direcciones
- Cut the tops off the rolls leaving a little over half. You will use only the bottom half. Scoop out most of the soft white interior; take care not to pierce the sides. Pour 1 Tbsp. lowfat milk in each roll, divide butter among the six, and put an egg yolk in each. Sprinkle the yolks lightly with salt.
- Heat the extra virgin olive oil till warm (but not smoking) while you beat the egg whites to a stiff peak. Dividing them equally among the six rolls, pile the whites on top the yolks and sprinkle with pine nuts. Fry the rolls in the warm oil, spooning oil over the whites till they puff up and are lightly browned. Serve at once: the whites fall fairly quickly (although they stay stiff as long as a well-cooked souffle).
- Comments: An inexpensive and effective first course, this recipe must be made at the last moment. If the raw egg whites are voluminous when beaten, don't use all of them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 311 | |
| Calories from Fat 232 | 75% |
| Total Fat 26.34g | 33% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 298mg | 12% |
| Potassium 88mg | 3% |
| Total Carbs 15.92g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.2g | 1% |
| Protein 3.75g | 6% |
