Ingredients
Serves 4
- 75 g Tomme Vaudoise, cubed
- 1 tsp butter
- 100 g bacon cubes
- 3 chopped shallots
- 300 g sifted flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 75 ml milk
- 150 g sour cream
- 1 tsp caraway
- 15 g grated Emmentaler AOP
Preparation
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Place appropriately sized paper cups in each hollow cup of a muffin tray. Fry bacon in a pan until crisp and let drain on paper towels. Sauté the shallots in the bacon fat until soft. Let cool.
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Combine flour, baking soda and salt in a bowl. Mix eggs, milk and sour cream in a second bowl. Pour shallots, bacon and Tomme Vaudoise cubes into the egg mixture. Gradually fold in flour to form a smooth dough. Divide dough evenly into the muffin tray cups. Sprinkle with caraway and Emmentaler AOP.
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Bake in the middle of a preheated oven at 180° for around 25 mins.
Bon
Appétit
Appétit
