Buns with creamy gravy, cutlets and fried eggs

Votes: 1

Time: 1 hour.
Complexity: average
Servings: 4

On a leisurely Sunday morning, treat your loved ones to a delicious and filling breakfast of quick homemade buns. These wonderful buns are baked with flour, butter, and sour milk. They should be flaky and rise well. To achieve this, flour is mixed with very chilled butter to create a lumpy dough. The key is not to overwork the dough. Before baking, the buns are sprinkled with black pepper for a truly aromatic flavor. Serve them as sandwiches with pork cutlets with herbs, creamy gravy, and scrambled eggs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cutlets

450 g of minced pork
2 cloves of garlic, crushed into a paste
1 tsp onion powder
2 tbsp finely chopped fresh sage
1 tbsp finely chopped fresh thyme
2 tbsp. l. rapeseed oil

Innings

8 black pepper buns
8 cutlets
Creamy gravy
Chopped fresh parsley leaves
Scrambled eggs

Cutlets

450 g of minced pork
2 cloves of garlic, crushed into a paste
1 tsp onion powder
2 tbsp finely chopped fresh sage
1 tbsp finely chopped fresh thyme
2 tbsp. l. rapeseed oil

Creamy gravy

2 cups whole milk
2 tablespoons unsalted butter
2 tbsp. flour

Black pepper buns with sour milk

4 cups premium flour + extra for work
1 tbsp + 1 tsp baking powder
1 teaspoon of baking soda
1 teaspoon fine salt
165g chilled unsalted butter, cut into small pieces + 4 tbsp (55g) melted butter
1.5 cups of chilled yogurt or kefir
0.5 cups heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced pork, premium flour, sour milk, kefir, cream, milk, onion powder, sage, thyme, eggs

Cooking the dish according to the recipe:

Cut each bun in half at the sides and place a patty on the bottom half. Top with creamy sauce and sprinkle with parsley. Serve 2 buns per serving with scrambled eggs.
Cutlets

In a large bowl, combine the ground pork, garlic, onion powder, sage, thyme, and vegetable oil; season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.

Form the mixture into 8 1-cm-thick patties. Heat a nonstick frying pan over medium-high heat. Fry the patties until cooked through and golden brown, about 5 minutes per side.
Creamy gravy

Pour milk into a small saucepan and bring to a boil over medium heat.

In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to prevent browning. Gradually whisk in the warm milk. Increase the heat to high and continue whisking until the sauce begins to thicken, about 5 minutes. Add 1 teaspoon of salt and 1/4 teaspoon of black pepper. Serve warm.
Black pepper buns with sour milk

Preheat oven to 230°C. Line a large baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Using your fingers or a pastry blender, mix in the cold butter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the dough begins to come together.

Place the dough on a lightly floured surface. Form it into a 25 x 30 cm rectangle, approximately 2 m thick. Using a 5 cm round cookie cutter, cut out circles from the dough. Gather up the remaining dough and repeat.
Place buns 2 inches (5 cm) apart on a baking sheet; brush the tops with cream and sprinkle with black pepper (use a full 2 teaspoons). Bake until golden brown, 12 to 15 minutes. Brush the buns with melted butter and transfer them to a wire rack to cool slightly.