- Wash parsley and chives and shake dry. Remove the parsley leaves from the stems and chop them. Cut the chives into rolls. Wash, clean and chop the tomato. Cut ALPENHAIN Baked Camembert into small cubes (add lingonberries, if using).
- Separate eggs. Beat the egg whites until stiff and then chill. Mix half of the Camembert cubes, milk and egg yolks with a wand blender. Stir in the herbs, put some aside for garnish. Stir in the flour. Season with salt and pepper. Carefully fold in the beaten egg white.
- Melt the butter in an oven-proof pan. Pour the dough into the pan and let it set over a low heat for 2-3 minutes. Then, in the preheated oven (electric cooker: 175°C/convection: 150°C/gas: see manufacturer), bake for 5-7 minutes. Take the pan out of the oven. Turn "Kaiserschmarrn" carefully and bake at medium heat for another 1-2 minutes. Pluck the "Kaiserschmarrn" into coarse pieces using two forks. Mix in the remaining Camembert and tomato pieces and toss.
- Cut the bacon into small cubes and leave it crispy in a pan without fat. Remove and dab off with paper towel. Stir sour cream, lemon juice and zest until smooth. Season with paprika powder, chilli flakes, salt and pepper. Arrange the "Kaiserschmarrn" on plates. Sprinkle with bacon cubes and other herbs. Lemon sour cream to go with it.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|2 pieces||ALPENHAIN Baked Camembert|
|4||eggs (size M)|
|75 g||smoked marbled bacon|
|200 g||sour cream|
|0.5||organic lemon, juice and zest|
|1 tsp.||smoked paprika powder|
|0.5 tsp.||chilli flakes|