Breakfast
Komplet lepinja with egg, kajmak and pretop
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A hollowed flat bun baked with egg and kajmak, then soaked with hot roasting juices and fat. Pretop here means pork or lamb roasting drippings rather than a generic instant sauce. This version uses drippings already prepared and safely refrigerated.
Timing
- Preparation: about 10 minutes
- Baking and heating: about 15 minutes concurrently
- Total time: about 25 minutes using prepared pretop
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 705 kcal
- Protein
- ≈ 17.2 g
- Carbohydrates
- ≈ 57.1 g
- Fat
- ≈ 44.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Kajmak uses a rich comparison model of 80 g butter and 80 g crème fraîche, not a claimed original recipe. Pretop is modelled as 48 g lard and 112 g stock. Actual fat content may vary substantially; 200 g egg without shells is included.
Quantity assumptions and ingredient mapping
- 4 round lepinja buns, about 480 g total · ≈ 480.0 g · Assumed quantity / reference product
- 4 medium eggs · ≈ 200.0 g · Assumed quantity / reference product
- 160 g kajmak, unsweetened Balkan cultured cream · ≈ 160.0 g · Assumed quantity / reference product
- 160 ml pretop, pork or lamb roasting juices with fat · ≈ 160.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 round lepinja buns, about 480 g total
- 4 medium eggs
- 160 g kajmak, unsweetened Balkan cultured cream
- 160 ml pretop, pork or lamb roasting juices with fat
Instructions
- Preheat oven to 220°C conventional heat. Cut a thin lid from each bun. Loosen the crumb lightly with a fork and press aside a little without hollowing it out completely or piercing the base. Keep lids.
- Beat 40 g kajmak and one egg directly inside each bun with the loosened crumb and spread to the inner edge. Set on a tray and bake open for about 12–15 minutes until the egg sets completely. Reach at least 70°C for 2 minutes in the egg mixture. Warm lids during the final 3 minutes.
- While baking, bring pretop thoroughly to a boil, stirring to distribute juices and fat. After baking drizzle 40 ml hot pretop evenly into each bun. Replace lids and serve immediately.
Tips
- Kajmak here is unsweetened Balkan dairy cream, not Polish caramel spread. Clotted cream can be an explicitly labelled flavour adaptation.
- Pretop requires a previous roast; the roast’s hours of preparation are outside this short timing. Without real drippings the result is a simplified egg-and-cream lepinja. No extra salt is added because kajmak and drippings already contain it.
