A traditional Lenten meal, Franconian Baked Eggs is a simple meatless dish is still popular today because it is quick, easy and makes good use of stale rolls.
Baked eggs is a typical Franconian dish that was traditionally prepared during Lent. This simple meatless dish is still popular today because it is quick and easy and uses up stale rolls.
- 6 stale rolls
- 2-1/8 cups milk 500 ml
- 1 onion
- butter for frying
- 4 eggs
- 2 Tbsp parsley chopped
- salt and pepper
- butter for the mold
- First, dice the rolls into small cubes and heat the milk in a saucepan,, being careful not to let it boil, then pour it over the rolls.
- Peel the onion and chop finely. Sauté in a little butter until translucent and then add to the milk and bread roll mixture.
- Whisk the eggs with the parsley, salt, pepper and nutmeg and add them as well. Mix well, using your hands. Then let the mixture steep a little.
- In the meantime, preheat the oven to 320° degrees F (160° C) and grease a casserole dish.
- Pour the bread mixture into the mold and bake in the oven for about 45 minutes until golden brown.