Egg and Gruyere Squares with Roe

Name: Egg and Gruyere Squares with Roe
Total time: 1 h
Yield: 1
Ingredients: 4 eggs; 1.667 cups cream; 1 cup gruyère cheese (grated); Nutmeg; 14 ounces frozen Puff pastry (defrosted); 0.75 cup Bacon (diced); 0.875 cup Sour cream; 1 cup trout Caviar; 1 Red onion (diced); 6 tablespoons Chive; 1 bunch Dill; 1 microgreen (cress)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Calories:

503

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	503 kcal	(24 %)
Protein	16.56 g	(17 %)
Fat	40.12 g	(35 %)
Carbohydrates	19.11 g	(13 %)
Sugar added	0 g	(0 %)
Roughage	0.28 g	(1 %)

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more nutritional values

Vitamin A	344.3 mg	(43,038 %)
Vitamin D	1.93 μg	(10 %)
Vitamin E	2.63 mg	(22 %)
Vitamin B₁	0.21 mg	(21 %)
Vitamin B₂	0.43 mg	(39 %)
Niacin	4.84 mg	(40 %)
Vitamin B₆	0.13 mg	(9 %)
Folate	56.42 μg	(19 %)
Pantothenic acid	1.05 mg	(18 %)
Biotin	1.4 μg	(3 %)
Vitamin B₁₂	5 μg	(167 %)
Vitamin C	2.82 mg	(3 %)
Potassium	136.53 mg	(3 %)
Calcium	258.48 mg	(26 %)
Magnesium	79.33 mg	(26 %)
Iron	3.57 mg	(24 %)
Iodine	25.18 μg	(13 %)
Zinc	1.12 mg	(14 %)
Saturated fatty acids	17.74 g
Cholesterol	253.38 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

baking tray, 20 x 30 cm

Ingredients: 4
eggs; 1 ⅔ cups
cream; 1 cup
gruyère cheese (grated); Nutmeg; 14 ounces
frozen Puff pastry (defrosted); ¾ cup
Bacon (diced); ⅞ cup
Sour cream; 1 cup
trout Caviar; 1
Red onion (diced); 6 tablespoons
Chive; 1 bunch
Dill; 1
microgreen (cress)

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Preparation steps

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Mix together the eggs, cream and cheese and season with salt, ground black pepper and nutmeg.

Roll out the pastry on a floured work surface and place on the prepared baking tray. Fry the bacon in a pan without fat until crispy. Pat dry with kitchen paper, sprinkle over the pastry and pour on the cheese-cream mixture. Bake for around 30 min, remove from the oven, leave to cool and cut into slices.

Top every slice with a dollop of sour cream and caviar and sprinkle with the onion and the chives. Serve garnished with dill and cress.