Egg pie with tomato salad

Name: Egg pie with tomato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Pot of chervil; 3 Stem(s) Basil; 8 Eggs; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 300 g Tomatoes; 2 Onions; 4 TABLESPOONS Red wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Sugar; 40 g Bacon; 7-10 Tbsp fresh herbs; 7-10 Tbsp Grease or parchment paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Pot of chervil
3 Stem(s) Basil
8 Eggs
4 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
300 g Tomatoes
2 Onions
4 TABLESPOONS Red wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Sugar
40 g Bacon
7-10 Tbsp fresh herbs
7-10 Tbsp Grease or parchment paper

Directions

1
Wash herbs, chop roughly. Beat the eggs and cream. Season with herbs, salt, pepper and nutmeg. Pour into a greased or parchment-lined mould (24 cm Ø). Leave to stand in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 20-25 minutes.
2
In the meantime wash, clean and slice the tomatoes. Peel onions and slice into fine rings. Mix vinegar and oil. Season with salt, pepper and sugar. Drizzle prepared salad ingredients.
3
Cut the bacon slices in half and leave them crispy. Serve tomato salad and bacon with the egg tart. Garnish with fresh herbs.