Neither Croque Monsieur nor Madame. KOMPLET LEPINJE. Same, same but better!

 

Komplet Lepinje, the best!

Back in 1910 the French invented a snack named 'Croque Monsieur', basically a grilled sandwich with ham, cheese and mustard.
Then some time later they came up with a variation they named; 'Croque Madame'. Same sandwich but with the addition of a poached or boiled egg.
Well Serbia was, in this respect, way ahead of the French. In fact by centuries!
Komplet Lepinje, a hearty sandwich made with clotted cream, eggs and drippings was invented when farmers needed a breakfast that could sustain them for most of the day while tilling the land.
The criteria for this breakfast were simple; it had to consist of ingredients available freely, daily and, most importantly, the cost of which would not break the bank.
Flour, eggs, kajmak and drippings (residue collected from meat roasts ) are those basic 4 ingredients. Heartier variations include toppings such as; ham, prosciutto, cheese and even pork scratchings.
Today I will show you how to make the basic recipe with the minimum of effort.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Balkan
Keyword: baking, Balkan, Bread, easy
Servings: 4 people
Cost: 1-2 Euro, 2-3US$

Equipment

  • oven
  • Oven Tray
  • parchment paper (stops sticking and makes cleaning the tray easier)

Ingredients

  • 4 large Lepinje Lepinje can be substituted with any other type of flat bread
  • 4 large eggs use 'free range' if you can
  • 200 gram kajmak or clotted cream can be substituted with a soft spreadable white cheese.
  • 4-8 tbsp dripping Use either beef dripping or better still, dripping collected from spit-roast lamb. See notes on dripping below

Instructions

  • Cut Lepinje, ciabata or whatever (flat)bread you can get hold of, lengthwise through the middle.
    Separate the two halves. tear out a little of the soft centre, making slightly hollow halves.
  • Mix the egg and the kajmak together and spread this mixture on both sides of the bread.
  • place both halves on a flat oven tray (covered with parchment paper) and bake for 10 minutes at 220°C (430°F)
  • Remove the bread once the eggs are cooked and the kajmak has melted.
    Poor drippings or gravy over each half, place on a plate and fold the halves back onto each other, like a sandwich.
    May need some seasoning (salt and pepper)
    Your Komplet Lepinje is ready to fill your belly.

Notes

About Dripping;
In Serbia dripping is traditionally collected from spit roasted animals such as pig or lamb. Lamb drippings are best and, for me, tastiest. Then again some would disagree.
Should you not have access to dripping then you could substitute this with your favourite (left-over) gravy.
If none of the above are available then you could use butter instead.
Spread the butter on both sides, then add the egg and kajmak mixture (on both sides) before baking in the oven.
In Serbia Komplet Lepinje is often accompanied either by yoghurt, butter milk or sour milk. How to make you own 'Lepinje' recipe here
Enjoy!

Here you can find some of my other recipes

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