Pear Cheese Pockets
21.05.2017
4 Servings
- 12 eggs
- 200 ml cream
- 40 g Parmesan cheese
- 16 g clarified butter
- 50 g cored olives
- 40 g capers
- 100 g cocktail tomatoes
- 10 g chopped parsley
- salt
- pepper
- Whisk eggs with cream and the grated Parmesan cheese, season with salt and pepper.
- Heat clarified butter in two high pans, fill in egg-cream-mixture and start frying.
- Lower heat and sprinkle olives, capers, cocktail tomatoes (cut crosswise), parsley and shallots.
- Bake in the preheated oven at 160 º C for about 5 minutes.
- Cut into helpings and serve.
Weinbegleitung