Cheesy Egg Dippers

Lactose intolerant not to even look...

Total time: 20 minutes

Ingredients for 4 people

200g sour cream

30g parsley

10 eggs

150g diced bacon

150g grated cheese

Salt & pepper

1 block of Emmental cheese

100g flour

200g breadcrumbs

500ml vegetable oil

Step 1/3

To each ramekin; add a spoon of sour cream, chopped parsley, 2 eggs, a spoonful of cooked bacon, a sprinkle of grated cheese, and salt and pepper. Bake in the oven for 10 minutes at 180°C.

Step 2/3

Push ice-cream sticks into the block of emmental cheese, then cut between the sticks to make batons.

Step 3/3

Dip the cheese batons in flour, then beaten egg, then breadcrumbs, then fry them in hot oil until golden brown. Serve by dipping the cheese batons in the creamy egg mixture.

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