Chicory Bake

Preparation/cooking time: ca. 35m + Bake: ca. 25m

For 4 people

Nutritional Information

Contains 532 Kcal


  • 50 g dried tomatoes, cut into small cubes
  • a little pepper
  • 150 g day-old bread, cut into pieces
  • 3 dl milk hot
  • 3 egg yolk
  • 180 g sour single cream
  • 3 egg white
  • 1 pinch salt
  • 500 g chicories ', cut in half lengthways or into quarters, depending on size
  • 160 g diced bacon
  • 100 g grated Gruyère
  • 2 tsp. dried marjoram

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  • Fry the bacon in a frying pan for approx. 3 mins., remove, drain on kitchen paper, leave to cool completely. Mix the bacon with the Gruyère, tomatoes and marjoram in a bowl, season. Set aside half the mixture.
  • Soften the bread in the hot milk, puree, add to the bowl. Add the egg yolk and sour half cream, stir well. Beat the egg whites with the salt until stiff, carefully fold into the egg yolk mixture using a rubber spatula. Spoon the mixture into the prepared moulds. Place the chicory, cut surface upwards, on top of the mixture. Pour the reserved bacon & tomato mixture over the chicories.
  • Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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