Pancakes with tomatoes

Name: Pancakes with tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Tomatoes; 3 Stem(s) Thyme; 2 Shallots; 1 TABLESPOON + 1 tsp olive oil; 4 TABLESPOONS Fresh cream; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Cherry tomato to garnish

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Tomatoes
3 Stem(s) Thyme
2 Shallots
1 TABLESPOON + 1 tsp olive oil
4 TABLESPOONS Fresh cream
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Cherry tomato to garnish

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash the thyme, dab dry and chop the leaves finely, except for a little garnish.
2
Peel and finely dice the shallots. Heat the oil in a pan and sauté the shallots. Add tomatoes and thyme. Simmer for 2-4 minutes. Add crème fraîche to the pan, season with salt and pepper. Simmer for another 1 minute
3
Spread half of the mixture on small, greased ramekins (approx. 100 ml each), then beat in 1 egg each and cover with the remaining mixture. Place the bowls in a mould and pour half of the water into them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Before serving, drizzle with 1 tsp. olive oil and sprinkle with pepper. Wash and quarter the cherry tomato. Garnish egg pan with tomato quarters and thyme