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Bull's-Eye Eggs

4 servings

Ingredients

• 1 pcs long bread roll (roll-shaped)
• butter or lard (for baking) (a little)
• sour cream (a little)
• eggs (as needed)
• salt (a little)
• anchovies (rolled, for garnish) (a little)
• lettuce leaves (for garnish) (a little)

Instructions

1. Have the baker bake a long, roll-shaped bread roll, cut it into finger-thick slices, remove the crumb, and bake the rings in butter or lard until golden yellow.
2. Grease a flat dish with butter, thinly spread with sour cream, arrange the baked rings on top, and crack an egg into each, sprinkling with a little fine salt.
3. Pour a little more sour cream over it, cover the dish with butter paper, and place in the oven until the egg white is firm, while the yolk must remain soft.
4. Garnish with rolled anchovies and lettuce leaves and serve after the soup.

Modernized from a treasured 19th-century German cookbook.