Poriluk sa dumbirom i jajima iz pecnice
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Poriluk, isjecite na kolutice, isperite hladom vodom i dobro osušite papirnatim rucnikom.
- Na maslinovom ulju kratko prepržite poriluk, 6-8 minuta, dok ne omekša. Posolite pa dodajte svježe naribani dumbir. Dobro promješajte, pržite još 2-3 minute pa skinite sa vatre.
- U odvojenoj posudi zmutite jaja. Dodajte soli i papar prema ukusu.
- U posudu za pecenje redom slažite poriluk, dobro iscjedeni posni sir, te prelijte jajima.
- Pecite u pecnici na 190C 30 minuta, odnosno dok se jaja lijepo ne zarumene.
- Pospite svježe naribanim muškatnim orašcicem i poslužite toplo.
When pantry ingredients offer limited variety, leeks and eggs provide a dependable foundation for a cohesive baked dish. Slicing leeks into uniform rounds ensures they soften evenly during the initial six to eight minute pan-sauté. Drying the rinsed leek rounds thoroughly with paper towels prevents excess moisture from steaming the vegetables instead of browning them in the extra virgin olive oil. Fresh ginger introduces aromatic warmth that cuts through the rich profile of whole eggs and farmer cheese.
Assessing Doneness Visually
Relying on visual cues rather than a thermometer prevents overcooking delicate egg proteins. The dish is finished when the surface turns evenly golden brown and the center remains set without pulling away aggressively from the edges of the baking vessel. Operating the oven at 190 degrees Celsius provides adequate ambient heat to coagulate the eggs while gently melting the cheese.
- If the eggs brown too quickly before the center sets, tent the baking dish loosely with aluminum foil for the final ten minutes.
- Ensure the farmer cheese is thoroughly drained to avoid introducing excess liquid into the egg custard layer.
- Store leftovers in an airtight container in the refrigerator for up to two days, reheating gently to maintain the texture of the eggs.
