ReceptnaptárParmesan Fried Eggs
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Ingredients
Method
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- Quickly work the flour, the cold butter cubes, the egg yolk, a pinch of salt and the sour cream together until you get an elastic, strudel-like dough, then chill for 15 minutes.
- Preheat the oven to 180°C.
- Roll the dough out thin, and thinly line 4 small (about 8-10 cm) tart or muffin molds with it.
- Fill the lined molds with parchment paper and dried beans or baking weights (blind baking), so the pastry doesn't puff up.
- Blind-bake for 12-15 minutes, until the edges turn lightly golden, then remove the beans/paper, and let the baskets cool.
- Turn the oven up to 220°C.
- Sprinkle the bottom of the cooled baskets with the grated parmesan, then crack an egg into each, keeping the yolk whole, and salt the tops.
- Bake in the hot, 220°C oven for 6-8 minutes, until the white sets but the yolk stays soft, and serve immediately, warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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