Buns with creamy gravy, cutlets and fried eggs

Ingredients:

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

Preparation:

1. 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.

2. 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.
3. 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.

4. 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.

5. 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.
6. 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.