Komplet Lepinja
Hot Serbian lepinja bread with kajmak, egg and rich meat pretop — a hearty breakfast from the Zlatibor region.
Ingredients
- lepyoshka2 pcs
- egg2 pcs
- kaymak60 g
- pan drippings (juices from roasted meat)150 ml
- salt1 to taste
Instructions
Preheat the oven to 250°C. Cut off the top third of each lepinja, keeping it aside to use as a lid.
Generously spread kajmak over the bottom half of each lepinja and make a few shallow slits in the crumb with a knife so the filling can soak in.
Crack one egg into each lepinja, lightly stir the egg with a fork right on the surface, and season with salt to taste.
Place the lepinjas on a baking tray and bake for 5–10 minutes, until the egg sets and the bread edges turn golden.
Heat the pretop until hot, but do not let it boil.
Remove the lepinjas, pour the hot pretop over each one, cover with the cut-off top, and serve immediately.
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