Baked Savoury Pudding with Leaves

0
Average: 0 (0 votes)
(0 votes)
Baked Savoury Pudding with Leaves
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 kcal(20 %)
Protein11.46 g(12 %)
Fat39.35 g(34 %)
Carbohydrates4.35 g(3 %)
Sugar added0 g(0 %)
Roughage0.46 g(2 %)
Vitamin A348.22 mg(43,528 %)
Vitamin D2 μg(10 %)
Vitamin E5.2 mg(43 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.31 mg(28 %)
Niacin1.42 mg(12 %)
Vitamin B₆0.04 mg(3 %)
Folate43.29 μg(14 %)
Pantothenic acid0.21 mg(4 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C0.65 mg(1 %)
Potassium76.05 mg(2 %)
Calcium322.04 mg(32 %)
Magnesium15.56 mg(5 %)
Iron0.44 mg(3 %)
Iodine52.62 μg(26 %)
Zinc0.84 mg(11 %)
Saturated fatty acids25.4 g
Cholesterol216.76 mg

Ingredients

for
6
Ingredients
0.333 cup butter
5 eggs
1 ½ cups grated Cheese (e. g. Emmental, Gruyere)
4 tablespoons cream
2 tablespoons Crème fraiche
2 tablespoons flour
2 tablespoons ground Hazelnuts
salt
½ teaspoon paprika
1 pinch freshly grated Nutmeg
butter (for the souffle dishes)
breadcrumbs (for the souffle dishes)
For the salad
1 handful mixed salad
3 tablespoons Wine vinegar
4 tablespoons rapeseed oil
How healthy are the main ingredients?
eggsaltNutmeg

Preparation steps

1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Separate the eggs. Beat the egg yolks with the butter, paprika and nutmeg until foamy. Then stir in alternate additions of grated cheese, cream and creme fraiche.
3.
Beat the egg whites until they form stiff peaks, then fold into the mixture with the nuts and flour. Season with a pinch of salt.
4.
Brush the souffle dishes with butter and sprinkle with breadcrumbs. Divide the souffle mixture between the dishes and bake in the preheated oven for about 15 minutes, or until golden brown.
5.
Wash and sort the salad leaves, spin dry and divide between the plates. Sprinkle with oil and vinegar and season lightly with salt. Turn out the souffles, put on the plates and serve immediately.