Brussels sprouts with egg and ham milk

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Mix 100 ml milk and 5 tbsp. water, heat up and dissolve the yeast in it. Mix flour and about 1 tsp. salt in a bowl, add yeast milk and butter. Knead with the dough hooks of the hand mixer for 2-3 minutes until everything comes off the bowl rim as smooth dough. Cover and leave to rise in a warm place for about 30 minutes

2. 2

   Clean and wash the Brussels sprouts and cut them crosswise at the stalk. Cook in boiling salted water for about 10 minutes. Heat oil in a pan and fry diced ham for about 6 minutes. Peel and finely dice the onion and add to the ham after about 3 minutes.

3. 3

   Knead the yeast dough again and roll out to a circle (approx. 34 cm Ø) on a floured work surface. Fold the dough half over, place it in a greased baking tray (bottom 26 cm Ø; top 30 cm Ø), fold it up. Press the edge slightly. Prick the base several times with a fork, cover and leave to rise in a warm place for another 15-20 minutes.

4. 4

   Whisk 250 ml milk and eggs. Add the ham pan, season with salt, pepper and nutmeg. Spread the Brussels sprouts on the pastry base. Pour the milk mixture on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes, if necessary cover with aluminium foil at the end. Serve hot or lukewarm

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
18 g

FATS
8 g

PROTEINS
9 g