Ingredients
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For the dough
For the filling
For the topping
Method
-
Dough
Crumble the yeast into the lukewarm milk to dissolve it, then knead it with the flour, salt and oil. Form a soft, smooth dough, cover it and leave it to rise in a warm place.
60 min -
Onions and bacon
Cut the bacon into small cubes and render it over a low heat. Add the onions and fry them until glassy and lightly browned, seasoning with salt and pepper as you go.
15 min -
Rolling out the dough
Roll the risen dough out to the size of your baking tray and press it into a greased or oiled tray, gently pushing up the edges slightly.
-
Topping
Whisk the egg with the sour cream, salt and pepper. Spread the onion and bacon filling evenly over the dough, then pour the sour cream and egg mixture over the top.
-
Baking
Bake in a preheated oven at 200 degrees until golden brown, when the dough has set and the top has turned a rich colour.
25 min
| Nutrient | Total (6 slices) | 1 slices |
|---|---|---|
| Energy | 3 205 kcal | 534 kcal |
| Fat | 190 g | 32 g |
| of which saturates | 75 g | 13 g |
| Carbohydrates | 306 g | 51 g |
| Protein | 66 g | 11 g |
| Fibre | 20 g | 3,3 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, milk (lactose), onion, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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