Egg and Gruyere Squares with Roe

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Egg and Gruyere Squares with Roe
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
503
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein16.56 g(17 %)
Fat40.12 g(35 %)
Carbohydrates19.11 g(13 %)
Sugar added0 g(0 %)
Roughage0.28 g(1 %)
Vitamin A344.3 mg(43,038 %)
Vitamin D1.93 μg(10 %)
Vitamin E2.63 mg(22 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.43 mg(39 %)
Niacin4.84 mg(40 %)
Vitamin B₆0.13 mg(9 %)
Folate56.42 μg(19 %)
Pantothenic acid1.05 mg(18 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C2.82 mg(3 %)
Potassium136.53 mg(3 %)
Calcium258.48 mg(26 %)
Magnesium79.33 mg(26 %)
Iron3.57 mg(24 %)
Iodine25.18 μg(13 %)
Zinc1.12 mg(14 %)
Saturated fatty acids17.74 g
Cholesterol253.38 mg
Author of this recipe:

Ingredients

for
1
Ingredients
4
1 ⅔ cups
1 cup
14 ounces
frozen Puff pastry (defrosted)
¾ cup
Bacon (diced)
cup
1 cup
trout Caviar
1
Red onion (diced)
6 tablespoons
1 bunch
1
microgreen (cress)

Preparation steps

1.
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.
2.
Mix together the eggs, cream and cheese and season with salt, ground black pepper and nutmeg.
3.
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.
4.
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.