Hot sandwiches with air scrambled eggs (in the oven)

An original and delicious breakfast - crispy toasts with a tender omelet. Making an omelet is not quite usual, but quite simple. Sour cream, milk and butter sauce is added to the yolks, and then the whipped egg whites. Omelet, baked on toast in the oven, turns out to be extremely airy.

Ingredients

• White bread - 6-8 slices
• Eggs - 3 pcs.
• Sour cream - 100 g
• Milk - 60 ml
• Butter - 80 g
• Wheat flour - 10 g
• Fresh dill - 2 branches
• Fresh parsley - 1 sprig
• Salt to taste
• Ground black pepper - to taste

Directions

1. Prepare the food you need. It is advisable to get the milk out of the refrigerator in advance.
2. Melt about 2/3 of the butter (50 g) in a small saucepan over low heat.
3. Add flour in portions and pour in a thin stream of milk after a couple of minutes.
4. Add sour cream and simmer over low heat, stirring occasionally, for about 10 minutes.
5. Finally add salt and ground pepper. Stir.
6. Crack the eggs and separate the whites from the yolks.
7. Turn on the oven to heat up to 220 degrees.
8. Line a baking sheet with parchment paper.
9. Add 1 tbsp to the yolks. spoon of hot sauce and stir. Add 1 more tbsp. spoonful of sauce and stir again. Pour in the remaining sauce, stir.
10. Rinse the dill and parsley greens, dry and chop finely with a knife. Leave some greens for serving.
11. Add chopped herbs to the sauce.
12. Brush one side of the bread with butter and place on a baking sheet. Place in an oven preheated to 220 degrees for about 3-5 minutes, until the bread is browned.
13. Then turn the bread over the brown side and leave to cool. Reduce the oven temperature to 180 degrees.
14. Whisk the whites separately with a pinch of salt.
15. Add the egg whites to the yolk mixture with the sauce.
16. Mix gently.
17. Put the omelet mass in a large slide on the toast. Place in an oven preheated to 180 degrees and cook a puffed omelet on toast for about 10 minutes.
18. Decorate ready-made toasts with airy omelette with herbs and serve.
19. Bon Appetit!