An all year round dish – Egg, Cheese and Bread Pudding With Vegetables
EGG, CHEESE AND BREAD PUDDING WITH VEGETABLES
4 small portions
2-3 slice of rustic bread, diced
6 tbsp fresh cream
6 tbsp grated cheese, I used smoked scamorza cheese
2 medium carrots
30-40 green beans
2 small fresh onions
extra-virgin olive oil
Toast the diced bread, meanwhile whisk egg and cream with a little salt and black pepper and then dump the bread into it. Let it soak for 5-10 minutes.
Peel and slice the carrot thinly, trim and cut the beans into pieces and slice the onion.
Cook the vegetables and thyme gently in a skillet in some olive oil. Add a little water in the beginning and the braise until soft. Season to taste.
Add the cheese to the egg and bread and then the cooked vegetables, mix well before spooning it into greased ramekins.
Bake in a pre-heated oven (200°C/390°F) for about 10 minutes.