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Baked leek and shallot bread à la Didi

updated

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Ingredients for 1 servings:

  • 1 slice(s) of brown bread
  • 35 g bacon, streaky
  • 1 tbsp sunflower oil
  • 70 g leek
  • 70 g shallot(s)
  • 30 g Emmental cheese, grated
  • 1 m.-sized egg(s)
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the leek, remove the root, and slice the leek into thin rings. Peel and slice the shallots. Remove the rind from the bacon and slice into thin strips. Heat a pan with sunflower oil and fry the bacon. Add the shallots and leek and sauté everything over low heat for 10 minutes, then let cool. Beat the egg with salt, pepper, and nutmeg until frothy and add the Emmental cheese. Mix the cooled bacon, leek, and shallot mixture with the egg mixture. Place the slice of bread on a baking tray lined with baking paper and spread the mixture on top. Bake in a preheated oven at 180°C with fan on the middle rack for approx. 15-20 minutes.

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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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