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Romanesco in egg cream with halloumi from the oven

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Ingredients for 2 servings:

  • 1 large Romanesco
  • 100 ml cream
  • 1 egg(s)
  • salt and pepper
  • nutmeg
  • 1 pack of halloumi, approx. 200 – 250 g

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Clean the Romanesco and divide it into florets. Dice the halloumi. Whisk the cream with the egg and spices. First, place the Romanesco in a baking dish. Then spread the egg and cream over it. Finally, sprinkle the halloumi on top. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 20-25 minutes. Cooking time may vary depending on the oven, the size of the pieces, and the desired crunch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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