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Ingredientes
- 1/2 lb (250 g) smoked pork breast
- 1 pâte brisée
- 3 whole Large eggs
- 2 egg yolks
- 1 c. (25 cl) double cream
- 1 tbsp (20 g) butter
- nutmeg
- Salt, black pepper
Direcciones
- Set pâte brisée into a buttered pie plate
- Brush crust in pie plate with egg yolk and prick all over with a fork
- Place crust in oven preheated to 400°F (200°C) to seal the crust
- Cut pork breast into lardoons, taking care to remove rind and cartilege.
- Blanch lardoons in boiling water for 3 min
- Drain lardoons
- Place pork rind in frying pan over very high heat
- Render the fat from the rind
- Add in lardoons to frying pan and fry 2-3 min, taking care not to colour
- Beat egg with cream
- Add in freshly grated nutmeg
- Mix till thoroughly blended and slightly foamy
- Add in salt and pepper to taste
- Arrange lardoons in precooked crust
- Cover to 2/3 from the bottom with egg mix
- Place in oven and bake at 400°F (200°C) for 20 to 30 min
- Serve hot with a small wheat salad with honey vinaigrette, for example
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 388g | |
| Calories 601 | |
| Calories from Fat 303 | 50% |
| Total Fat 33.92g | 42% |
| Saturated Fat 14.3g | 57% |
| Trans Fat 0.05g | |
| Cholesterol 792mg | 264% |
| Sodium 411mg | 17% |
| Potassium 1059mg | 30% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.15g | 1% |
| Protein 69.84g | 112% |
