Soldiers – Egg

Ingredients for 2 servings:

• 2 eggs
• 2 slices of bread (with a firm crust)
• 2 Pepper
• 2 gherkins
• 2 slices of ham
• 2 slices of salami
• salt and pepper
• Paprika powder
• chili powder
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Not only for wartime, but also in peacetime

Take the slices of bread and carefully separate the inside, making sure that the crust remains closed. Then chop the pepperoni, gherkins, salami, and ham into small pieces. Preheat a pan with a little oil and set the stove to medium heat. Fry both crusts for about 2 minutes on one side, then turn them over. Now you have to work really quickly. Add the gherkins and eggs. Briefly mix the egg yolk with the egg white, then add the pepperoni, salami, ham, and seasonings. Mix briefly again. Place the separated crumbs on top and press in firmly. Remove the excess egg from the sides and spread them on top of the bread. Once the egg has the desired consistency on the bottom, turn the bread over and briefly fry the back until golden brown. Serve with Puszta salad and Texicana salsa. The origin of “Soldier’s Ice Cream”: In 1986, on the third day of a four-day NATO exercise, a private, suffering from a lack of food, was provided with a charitable donation of a loaf of bread and a six-pack of eggs by the villagers after complaints of need. The fire was quickly lit, but there was no pan on which to fry an egg. So the only help was the folding spade that a loyal tank engineer (“It’s not a human, it’s not an animal, it’s a tank engineer”) always carried with him. To prevent the egg from disappearing from the spade during frying, the private remembered a trick his brother had devised. He removed the inside of the bread, preventing the egg from escaping from the pan, and all his comrades at his side were fed.