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Savory Breakfast Strudel | Crispy from the Oven
(0)
40 min
Under an hour
Gurkerl Küche
Ein herrlicher Klassiker für den Sonntagsbrunch: Knusprig-goldener Blätterteig, gefüllt mit einer saftigen Fülle aus frischen Freiland-Eiern, feinstem österreichischem Bergkäse, cremigem Schlagobers und frischem Schnittlauch. Im Backrohr herrlich aufgebacken – außen blättrig-kross, innen wunderbar flaumig und herzhaft. Perfekt für einen gemütlichen Vormittag!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Coarsely grate the mountain cheese. Wash the fresh chives, pat dry, and cut into fine rings (set a little aside for garnishing later). Gently melt the butter in a small saucepan.
Crack five of the eggs into a bowl and whisk together with the whipping cream, a pinch of salt, pepper, and freshly grated nutmeg. Separate the sixth egg: Whisk the egg yolk with a teaspoon of water for brushing, and stir the egg white into the egg-cream mixture.
Chef's tip
For an even more savory flavor, the strudel can be sprinkled with a pinch of caraway seeds or some extra grated mountain cheese before baking.
The strudel is ideal for preparing ahead: You can fill it completely and keep it refrigerated until ready to bake. Before serving, simply bake fresh in the hot oven until crispy.
Ingredients
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