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I boiled the potatoes, in the magazine it says like in the shell, then let's make them puree ... it doesn't work very well ... so, I cleaned them and when they were cooked I pureed them with a spoonful of margarine ... in rev. write "oil" ...
I had homemade ham, very salty, so I cut it into small pieces and hardened it together with the onion and the finely chopped garlic ...
After they cooled, I mixed them with the puree.
He also wrote something about peas, about 50 g, but I had ... :-(
So, on my own, I quickly and finely chopped about 5 green olives filled with donuts.
I lined the cake tray with aluminum foil, put a thin layer of puree and placed the 5 eggs in a row.
In rev. write 3 eggs, cut in half ... but what's the point of using less, when I had too much ... right?
I covered them with the rest of the puree and beat a little more with my fingers, so that they come out nicely.
I beat two scrambled eggs, added dried greens-parsley and celery and poured them over the roll.
Then I poured them back into the plate for. as the roll was no longer visible, it was literally drowned, lol, so there was a thin layer of beaten egg, I think there was a single yolk, which would give it that golden luster mentioned in the title.
I left it in the oven for about 25 minutes, until it became exactly as it should be: golden!
Remove from the oven and allow to cool.
I decorated it with slices of radish and a little parsley