Instructions

Prepare the Bread Mixture:

1. 1. In a large bowl, beat 2 eggs with a whisk.

1. 1. Add 1 glass of yogurt to the eggs and mix well. Let the mixture sit for 15-20 minutes.
   2. Meanwhile, dry fry 50 grams of pumpkin seeds and 50 grams of sunflower seeds in a pan until they are lightly toasted.
   3. Add black pepper and salt to taste to the egg-yogurt mixture.

1. Stir in the toasted seeds.
2. Add 10 grams of baking powder to the mixture and mix well.

Bake the Bread:

7. 7. Preheat your oven to 180°C (350°F).

7. 7. Grease a casserole dish with olive oil.
   8. Pour the bread mixture into the casserole dish and spread it evenly.
   9. Sprinkle some extra rolled oats on top for a nice crust.

7. Bake in the oven for 30-35 minutes until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the bread to cool slightly before cutting.

Prepare the Sauce:

13. 13. While the bread is baking, hard-boil 5 eggs. Once cooked, peel and mash them with a fork.

13. 13. Add the finely chopped dill and grated carrot to the mashed eggs.
    14. Mix in 2 tablespoons of sour cream.
    15. Season with salt and black pepper to taste.

13. Mix everything well to combine. Your sauce is now ready!

Serve:

18. Slice the bread and serve it warm or at room temperature.
19. Pair with the sour cream sauce for a delicious and balanced breakfast.