EggsMeatBreakfastVegetablesGluten-freeCheeseMushroomsPorkBaconPantryOnion

Breakfast Egg Pot

1 Mins read
Frühstücks-Eier Töpfchen

Breakfast Egg Pot

Pane-Bistecca
These breakfast egg pots are easy and quick to make! It does not take much and you can also use leftovers. It is served warm, served with a crusty slice of bread and breakfast is ready!

Here is a similar idea for breakfast!
Prep time
10 min
Cooking time
15 min
Portions
2
Total time
25 min

Ingredients

  • 2 Eggs

  • 50 g Pancetta

  • 5 Mushrooms

  • 100 g Brie

  • 2 Spring onions

  • Salt and Pepper

Instructions

1

Step 1

Put 2-3 slices of pancetta on a baking tray and bake at 200 degrees for a short time until crispy.
2

Step 2

Cut the remaining pancetta into small pieces, the mushrooms too and fry both in a frying pan, add the chopped spring onions. Fry briefly, then add half of the chopped sweetbreads and fry briefly. Season well.
3

Step 3

Grease a gratin dish (small) and put this stuffing in it. Beat 2 eggs on top and bake in the oven at 200 degrees for 5 minutes.
4

Step 4

Dann die restlichen Brie Stücke darauf geben und nochmals 8 Minuten backen.

Notes

To serve, put the crispy fried pancetta pieces on top.
Frühstücks-Eier Töpfchen
Frühstücks-Eier Töpfchen
Frühstücks-Eier Töpfchen
Frühstücks-Eier Töpfchen
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