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Eierdoppen with Bacon and Cheese
Limburg (Belgium) — Mother recipe · en it
A classic Limburgian dish, Eierdoppen is a crispy and delicious egg tart topped with bacon and cheese.
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 6 eggs
- 5 oz bacon
- 3.5 oz gruyere cheese
- 3.5 oz flour
- 3.5 oz butter
- Salt and pepper to taste
- Oil for frying
Method
- Chop the bacon and gruyere cheese.
- In a bowl, mix the eggs, flour, salt, and pepper.
- Add the melted butter and mix well.
- Fry a baking dish with oil, then pour the mixture into it.
- Scatter the chopped bacon and cheese over the mixture.
- Fry over medium heat until the tart is crispy.
- Serve hot.
The story
Eierdoppen originated in the 17th century as a way to use up excess eggs, eventually becoming a traditional dish in this Belgian region.
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