Scrambled Eggs As Tart for Dinner

An indescribably simple recipe

1. I finally made it for a surprise visit because I didn’t want to go into the kitchen for so long and still offer a small supper. The tone was – we eat that more often now.

That’s how it works

1. First, the ingredients for the filling are washed and cut (you can also use other ingredients for this if you prefer) and parked in a bowl. Then mix the ingredients for the scrambled eggs in a second container.
2. Cut some bread (large slices) and remove the crust. Now heat a plate or pan. Mix a spoonful of olive oil with a clove of garlic in a mortar and spread on the plate. Then add a little butter and let it melt. Here they put the bread slices. The bread is toasted in this flavored butter and then cut out (like a cake base).
3. Now mix the two basic mixes (filling and scrambled eggs) and pour them into buttered molds. I use tall dessert rings with it. Now let it set slowly (approx. 5-7 minutes) and then add the Gouda. Let it set again for 3-5 minutes. Place the toasted bread slices in the size of the shapes (cut out) on plates.
4. With a e.g. Lift the spatula from the plate and place them upside down on the bread. Press the tartlet down (on the bread) with a spoon DONE !!!

Annotation !!!

1. I’ve already made the same recipe in the oven. However, this takes a little longer. To do this, preheat the oven to 180 degrees O / U heat. Place everything on a baking sheet and bake for 20 minutes. The disadvantage is that the egg does not stay as bright as it does in the pan.

Bon appetit and culinary greetings your Biggi ♥