Ingredients for 4 people:
4 cooking pears (approx. 100 g each)
¼ l red wine
100 ml beetroot juice
¼ l vegetable stock (instant)
50 g smoked, streaky bacon
400 g red onions
2 stalks thyme
1-2 tbsp oil
salt, pepper
2 eggs (M)
40 g Gorgonzola cheese
250 g sour cream
200 g pumpernickel
Also:
Grease for the ramekins
Thyme to garnish
Preparation:
1. Peel the pears. Bring the red wine, beetroot juice, stock and bacon to the boil. Cook the pears for about 15 minutes. (Pears should be covered with liquid). Drain pears and bacon.
2. In the meantime, peel the onions and cut into rings. Remove the thyme leaves from the from the stalks.
3. Heat the oil in a pan. Fry the onions for approx. 3 minutes, season with salt and pepper.
4. Mix the eggs, gorgonzola and sour cream thoroughly. Season with salt, pepper and thyme. Cut the bacon into very small cubes. Finely crumble the pumpernickel.
5. Grease the bases of 4 small ramekins (each approx. 10 cm in diameter) and sprinkle with pumpernickel. Place 1 pear in each. Spread the onions all around.
Sprinkle with bacon and drizzle with the glaze.
6. Bake in a preheated oven (electric oven: 200°C/ gas mark 3) for 15-20 minutes. Serve garnished with thyme.
Preparation time approx.: 40 minutes
Per portion approx.:
Calories: 492
joules: 2050
Protein: 13,1 g
Fat: 32,3 g
Carbohydrates: 35.5 g
(FoodCentrale by ddp images)
