John Myers
Contents
show
Ingredients
- 1 Cake batter, round, small
- 2 Leek
- 1 Chopped onion
- 1 tbsp Biskin
- Red chilli flakes
- 1 dL Noilly Prat
- 2 Eggs
- 2 dL Cream
- 3 tbsp Sour cream
- Salt, pepper, nutmeg
- 3 Dried tomatoes
- 2 large Mushrooms
- 100 g Crumbled Feta
- 3 slices Breakfast bacon
Instructions
- Prepare the leek, wash it and cut it into fine strips. Briefly simmer together with the chopped onion, the tomatoes cut into strips and chilli flakes in the Biskin, deglaze with Noilly Prat and simmer gently for about 5 minutes until the liquid has completely evaporated. Let cool down.
- Whisk eggs, sour cream and cream, season to taste.
- Roll out the cake batter or, as I do, simply remove it from the packaging, prick the base several times with a fork.
- Preheat the oven to 220 degrees
- Put the leek mixture on the dough, cut the mushrooms into slices and distribute decoratively on top.
- Spread the pouring over it
- Crumble the feta and place on top
- Cut the bacon slices into pieces approx. 4 cm wide and place on top.
to bake
- Bake in the preheated oven on the lowest groove for about 30 minutes. Serve hot or lukewarm with salad.
Tip:
- Vegetarians just skip the bacon. Tastes very tasty even without it
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 5.9gProtein: 1.5gFat: 33.8g
