Scrambled eggs in the Yasnaya Polyana way

1 . Stage

Slice the baguette. Cut a cylindrical piece for each portion 7-8 centimeters long (depending on the size of the eggs).

2 . Stage

Take out with a teaspoon a part of the crumb to make a "cup" with the bottom 1.5-2 cm thick.

3 . Stage

"Paint" each "cup" with one teaspoon of tomato paste.

4 . Stage

Release the egg into the "cup".

5 . Stage

Salt and pepper.

6 . Stage

Put "cups" on a baking tray lined with foil, and send to the oven heated to 150-170*C. There is no need to heat the oven any higher, or the baguette will burn faster than the egg will cook. The baguette should be crispy and crumbly, like toast. Keep the tray in the oven until the eggs are cooked, about 10-15 minutes. It is better to leave the eggs slightly liquid - so prettier and tastier)))) But if you want, you can also bake until the eggs are completely cooked.

7 . Stage

Take the tray out of the oven and sprinkle each portion with finely chopped dill.