- a little pepper
- 2 tsp. dried marjoram
- 1 pinch salt
- 180 g sour single cream
- 3 egg yolk
- 3 egg white
- 50 g dried tomatoes, cut into small cubes
- 150 g day-old bread, cut into pieces
- 3 dl milk hot
- 500 g chicories ', cut in half lengthways or into quarters, depending on size
- 160 g diced bacon
- 100 g grated Gruyère
Fry the bacon in a frying pan for approx. 3 mins., remove, drain on kitchen paper, leave to cool completely. Mix the bacon with the Gruyère, tomatoes and marjoram in a bowl, season. Set aside half the mixture.
Soften the bread in the hot milk, puree, add to the bowl. Add the egg yolk and sour half cream, stir well.
Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C.
- 1h Preparation/cooking time: ca. 35m + Bake: ca. 25m
- Servings For 4 people
- Nutrition 532 Kcal