Crispy herb sticks

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the herbs and pat dry. Cut the chives into small rolls, put some parsley and chives aside for garnishing. Chop parsley and chervil finely. Whisk eggs with herbs.

2. 2

   Season to taste with salt, pepper and nutmeg. Grease a square casserole dish (approx. 20 x 20 cm). Pour in the eggs. Close the dish with aluminium foil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes, let cool down.

3. 3

   Prepare rice in boiling salted water according to package instructions. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan, fry onion in it. Add tomatoes, chop a little. Add ketchup and simmer at low heat.

4. 4

   Turn out the egg from the mould and cut it into 12 rectangles (each approx. 10 x 3 cm). Turn the sticks first in milk, then in breadcrumbs. Cut the bacon slices in half crosswise once each, wrap the bacon around the sticks. Heat 3 tablespoons of oil in a large pan and fry the chopsticks for 2-3 minutes on each side until golden brown.

5. 5

   Season the sauce with salt, pepper and sugar. Drain the rice and let it drain. Sprinkle with remaining chives. Serve ice sticks with rice and tomato sauce. Garnish with remaining parsley. Serve with salad.

Nutrition Facts

KCAL
740 kcal

CARBS
77 g

FATS
33 g

PROTEINS
32 g