Hohenloher Eierblootz with tomato sauce

Ingredients for 4 servings:

• 4 rolls from the day before
• 250 ml whole milk
• 2 onions
• 1 bunch of flat-leaf parsley
• 1 tbsp butter
• 4 eggs, size L
• Salt and pepper, from the mill
• 1 pinch of nutmeg, freshly ground
• olive oil
• 400 g tomatoes, chopped
• 1 onion(s)
• 1 garlic clove(s)
• 10 basil leaves
• 125 ml vegetable stock
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Traditional recipe from Hohenlohe, Northern Württemberg

For the blootz, cut the bread rolls into cubes. Heat the milk and pour over the bread rolls. Cover and let the soaked bread rolls stand for 10 minutes. Meanwhile, finely dice the onion and finely chop the parsley. Preheat the oven to 200°C (top/bottom heat). Heat the butter in a pan, sauté the onion, and add the parsley. Let the mixture cool slightly. Separate the eggs and beat the egg whites until stiff. Add the egg yolks and the onion-parsley mixture to the soaked bread rolls, season with salt, pepper, and nutmeg, and mix well. Carefully fold in the beaten egg whites. Heat a large, ovenproof frying pan with oil over medium heat. Fry the bread mixture for about 3 minutes. Place the pan on the middle rack of the preheated oven and bake the egg blootz for about 10 minutes. For the sauce, peel the onion and garlic. Dice the onion and finely chop the garlic. Roughly tear the basil leaves. Heat the olive oil in a saucepan and sauté the onion and garlic. Add the tomatoes and vegetable stock and simmer for about 2 minutes until creamy. Season the sauce with salt, pepper, and sugar. Remove the egg bloat from the oven, divide into portions, and serve with the tomato sauce and salad.