Stuffed buns with Cretan Graviera PDO 7months matured, coloured peppers and egg

Ingredients

200gr Cretan Graviera PDO 7months matured Kalogeraki

2 yellow peppers

2 orange peppers

Olive oil

Salt, pepper

6 eggs, one for each bun

 

For the buns:

700gr hard flour for bread

1 fresh yeast

1 pinch of sugar

1 tea spoon salt

2 full spoons extra virgin olive oil

Lukewarm water (for the dough)

½ garlic clove

350gr Cretan Graviera PDO 7months matured Kalogeraki

 

Recipe from “Eatme”: 

 

Implementation

Cut in half one garlic clove, add a bit of olive oil and salt, wrap in aluminum foil and bake on air in 200C for about 30 min until it softens.

In a cup with lukewarm water put the fresh yeast along with sugar, dissolve with a spoon and set aside covered for 15 min until the yeast is ready.

In a big bowl put the flour, salt on the side, olive oil, create a kind of a puddle in the middle and pour the yeast mixture. Mingle the mix with a wooden scoop adding gradually lukewarm water until we get a smooth dough.

Cover with a wet towel and let the dough rest & double its size for at least 8 hours or even the whole night.

The next morning add the garlic in the dough together with the Cretan Graviera PDO 7monhts matured Kalogeraki cut in small cubes, mold softly in small buns. Springle with water the bun surface, cover again with the towel and set aside for another 30-40 min.

Bake in preheated oven in 180C for about 40 min.

At the same time, in a pan add a bit of olive oil and sauté the coloured peppers -after you have cut them in long fine sticks- until they soften. Then set aside on a plate.

Fry the eggs. Cut a round part of the top of each bun, empty the soul with your hand. Fill in with the peppers, Cretan graviera (grated or in cubes) the bread you extracted and on top one fried egg.

Serve warm with a pinch of salt on egg and some extra grated graviera.