Breakfast Hand Pancakes Sun Egg
Overview
I have primary school students at home, so I can’t make do with breakfast. Every day I think about putting together high-protein foods such as meat, eggs, and milk for the children to eat to ensure that they are full and have enough energy to go to school. Breakfast is different from the other two meals. Breakfast carries the task of starting a happy day. Food needs to be full of energy. However, the preparation time for breakfast is short, and children’s appetites are always not very good, so we need to put some thought into preparing breakfast.
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Ingredients
Steps
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Prepare various ingredients. Children with a good appetite can use two cakes, and children with a weak appetite can use one cake. Preheat the oven to 210 degrees.
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Hand cakes are usually stored frozen and are still hard when taken out. You can use the hot air from a hair dryer to help defrost them. Hand cakes are different from other frozen foods. If they are thawed in advance, they will be very soft and even sticky to your hands, so it is a good idea to use a hair dryer to help. Blow them until they are soft.
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Sprinkle mozzarella evenly on the hand pancakes, then roll them up.
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Make two cuts on the rolled pancake, keeping one end connected without cutting off.
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Braid the cut hand cakes.
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Line a baking sheet with oil paper or oilcloth, shape the braided hand cake into a ring, and crack an egg in the middle.
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Put it in the preheated oven, set the timer for 15 minutes, and then take it out of the oven. Under normal circumstances, the pancakes can be colored well at 210 degrees for 15 minutes. If the coloring is too fast or too slow, you can adjust the temperature and time to achieve the most satisfactory baking effect.
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After taking it out of the oven, grind sea salt and black pepper on top of the eggs while they are still hot. Serve with other foods.
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Breakfast pictures.
