Sauerkraut and cheese casserole

Ingredients for 2 servings:

• 3 shallots, finely chopped
• 150 g breakfast bacon, finely diced
• 200 g sauerkraut
• 1 tbsp herbs, chopped
• 3 tbsp dry white wine
• ¼ liter cream
• salt and pepper
• nutmeg
• 100 g white bread, stale
• 3 eggs, separated
• 150 g cheese (hard cheese), diced
• some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sauté the finely chopped shallots and finely diced bacon in a saucepan, add the sauerkraut, chopped herbs, white wine, and 1/8 liter of cream. Season with salt, pepper, and nutmeg, and simmer over low heat. Remove from heat and let cool. Soak the diced white bread with 3 egg yolks and the remaining cream, then add the diced cheese. Stir the soaked bread into the cooled sauerkraut. Beat the egg whites until stiff and carefully fold them into the sauerkraut. Transfer the mixture to a well-buttered, ovenproof dish, dot with a few knobs of butter, and bake in a preheated oven at 200°C (top/bottom heat, gas mark 3) for about 30 minutes. The casserole should have a nice brown surface. Serve with salad.