Raised on Georgian Corn
Two-yolk stuffed egg sandwich
Two-yolk stuffed egg sandwich



Two-yolk eggs


Wine vinegar

5 ml

Tonis puri (flat clay-oven-baked-bread)

50 gr


60 gr

Dutch sauce

40 gr


20 gr

Red onion

15 gr


25 gr

Coriander micro herbs

4 gr


8 gr


70 gr




6 ml


  • Beat one egg well, melt the butter on steam at the same time and cool.
  • Prepare water in the pan, transfer eggs to a thermo-resistant bowl, which will be bigger than the pot and start steaming the egg by controlling the temperature. While steaming, slowly add butter with quick stirring and control that the mass does not boil. After putting the butter, add lemon juice and salt to taste and remove from heat (preferably in a thermos, can be kept for 1 day).
  • Boil water in a saucepan, add salt, vinegar. After boiling, make fire slow, create a quick whirlpool by stirring quickly or find the most active boiling point and drop the eggs there. Keep them in water for 3-4 minutes to cook.
  • Spread thin butter on “tonis puri” on one side and toast on a frying pan.
  • Add spinach to the toasted bread, as well as avocado cut into desired sizes and shapes, baked bacon, thinly sliced red onion. Place stuffed eggs, pour the Dutch sauce and garnish with coriander micro herbs.
  • Transfer the sandwich to the desired dish and enjoy.