Sauerkraut and bacon casserole with egg whites

Ingredients for 4 servings:

• 3 small onions
• 150 g lean bacon
• 250 g sauerkraut
• 1 tbsp mixed herbs
• 3 tbsp white wine
• 250 ml cream
• 3 eggs
• 100 g white bread, old
• 100 g cheese (Emmental), grated
• 50 g butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

tastes good with mashed potatoes and bratwurst

Finely dice the onions and bacon and fry in a little fat in a high pan. As soon as they start to brown, add the sauerkraut, mixed herbs, white wine and 125ml of cream. Mix everything together and bring to a boil. Season with salt, pepper and nutmeg and simmer gently for 10-15 minutes, then allow to cool. Meanwhile, separate the eggs, whisk 3 egg yolks with 125ml of cream. Soak the stale white bread in this, then mix the mixture and the grated Emmental cheese into the cooled sauerkraut. Beat the 3 egg whites until stiff and fold into the sauerkraut. Transfer to a baking dish and place a few knobs of butter on top. Bake in a preheated oven at 200°C for approx. 30 minutes.