New year's breakfast with bumps

2 servings
25 min

Prepare all the ingredients. Take good quality sausages, category S1 or S0 egg, fresh dill, salt, butter and vegetable oil for frying. Instead of sardels, you can take sausages of a small size larger in diameter, suitable in shape for creating cones. Long thin Viennese sausages are not suitable for this recipe.

Take the sausages and use a sharp knife to make deep incisions obliquely, first in one direction and then in the other. A drawing in the form of small diamond squares should be obtained. At the same time, it is impossible to make cuts to the end, otherwise the scales of the cones will simply have nothing to hold on to.

In a frying pan, heat the vegetable oil, place the prepared sausages and fry them on all sides over a medium heat until golden. During cooking, the scales will open and the cones will form. Vegetable oil can be replaced with butter, but then it is better to use melted butter, it is better for frying. Or you can fry sausages on a mixture of vegetable and butter, then the oil will not burn during frying.

Put a piece of butter in a clean pan, melt it, install a pastry ring (7. 6 cm diameter) greased with vegetable oil in the center and drive a chicken egg inside the ring. Roast the glazunas at just above average temperature until tender, so the squirrel grabs. At the end of cooking, salt the glazunas. Do not salt the eye beforehand, since then white spots may appear on the yolk, and the protein will become tougher.

Carefully remove the pastry ring, and transfer the glazed with a spatula to a plate. Cook the second glaze in the same way and place it on a plate as well. Side by side, lay out the sardelec cones and garnish the dish with fresh dill. Serve New Year's breakfast to the table with bread and a cup of delicious cappuccino.