Prepare the savory pastry cream: in a bowl, beat the egg yolks with the pecorino until you get a pale mixture.
Add the cornstarch and salt, mixing well.
Heat the milk in a saucepan until almost boiling.
Slowly pour the hot milk over the egg mixture, stirring continuously.
Return everything to the saucepan and cook over medium heat, stirring, until the cream thickens.
Remove from the heat, add the butter and stir until completely absorbed.
Cover with cling film touching the surface and let cool completely.
Place the bread in a pan, hollowed out of any crumb and without the top part, drizzle with EVO oil, fill with pastry cream and an egg for each bun.
Salt and pepper, cover and cook in a pan for 5 minutes.
Pan
Saucepan
The chef recommends: you can replace the savory pastry cream with melty cheese.
Italia
| Energy (kcal) | 186.24 |
| Carbohydrates (g) | 8.66 |
| of which Sugars (g) | 2.86 |
| Fat (g) | 13.39 |
| of which Saturates (g) | 6.82 |
| Protein (g) | 7.93 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.32 |
