Layer egg terrine

The recipe for "Puff egg terrine":

Layer egg terrine

Ingredients

  • 200 g Emmental
  • melted butter
  • salt, freshly ground black pepper

For the yellow layer

  • 4 eggs
  • 2 large sweet yellow pepper
  • 2 cloves garlic
  • 2 sprigs rosemary

For green layer

  • 4 eggs
  • 2 tablespoons heavy cream
  • a large bunch of spinach
  • big bunch of parsley
  • a pinch of nutmeg

For the red layer

  • 4 eggs
  • 4 large very ripe tomatoes
  • ox heart
  • 1 red onion
  • 2 sprigs oregano

cooking time

25 minutes

Number of servings

8-10

The complexity of cooking

complicated

Occasion

Meeting with friends, birthday, New Year, Romantic Dinner, Buffet

Step by step recipe for cooking

Step 1

Prepare a baking dish. The very shape sprinkle cold water Shots parchment liberally greased with melted butter. Cheese rub on a small grater.

Step 2

Layer egg terrine

To make a layer of tomato on tomatoescross-cut, dip in boiling water for 1 minute. Then pour over cold water, remove the skin. Pulp chop. Onions finely chop, fry in a pan in 2 tablespoons of melted butter over medium heat until tender, 7 min. Add-grinding of the leaves of oregano and tomatoes, cook until all the liquid has evaporated, 10-15 minutes. Season with salt and pepper to taste, add the lightly beaten eggs. Cook over low heat, stirring all the time with a spatula, until the eggs are not "grabbed". Make sure that they do not become dry. Transfer to prepared pan and sprinkle with 1/3 of the grated cheese.

Step 3

To bake a layer of yellow peppers and clean. Cut the peppers into small pieces. Garlic and rosemary chop, fry in a pan in 2 tablespoons of melted butter over medium heat for 30 seconds. Add the peppers and lightly beaten eggs, salt and pepper. Cook over low heat, stirring all the time with a spatula, until the eggs are not "grabbed". Make sure that they do not become dry. Put in the form on the tomato layer, sprinkle with grated cheese 1/3.

Step 4

Layer egg terrine

For the layer of green spinach wash, chop. Chop the parsley. In a frying pan, heat 2 tablespoons of oil, putting greens, cook on high heat for 2 minutes under the lid. Then open the lid, cook until all the liquid has evaporated, 3-4 minutes. Reduce heat, pour in the eggs scrambled with cream, season with salt, pepper and nutmeg. Cook over low heat, stirring all the time with a spatula, until the eggs are not "grabbed". Make sure that they do not become dry. Transfer to a form on the yellow layer, sprinkle with the remaining cheese.

step 5

Close the form with foil and place in a preheated 160 ° C oven for 20 minutes. Remove the foil and bake another 5 minutes. Slightly cool, remove from the mold, cut into slices and serve warm.

Leave a comment on this post ↓

* Required fields