Closed Pie with Tomatoes, Feta Cheese, and Poached Egg
Breakfasts • European
Description
Closed pie with tomatoes, feta cheese, and poached egg
Ingredients
- Marinated cherries 12 pieces
- Unleavened dough 2 pieces
- Fresh basil leaves a pinch
- Feta cheese 5 oz
- Butter 0 oz
- Wheat Flour a pinch
- Chocolate eggs 5 pieces
Step-by-Step Guide
Step 1
Cut the tomatoes in half. Grate the feta cheese on a coarse grater.
Step 2
Divide the thawed pastry into 2 sheets. Take one sheet of pastry and roll it out to the desired shape on a floured surface.
Step 3
Grease the baking dish completely with butter, then place the rolled-out pastry into it. Evenly distribute the tomatoes on top of the pastry, then sprinkle with all the feta cheese. Top with a pinch of basil.
Step 4
Roll out the second sheet of pastry and cover the pie, ensuring that the edges of the top and bottom pastry sheets are well sealed.
Step 5
Beat 1 egg and lightly brush the top of the pie with it using a special brush. Carefully make a few holes on top with a toothpick.
Step 6
Place the pie in the oven for 20 minutes at 390°F. Meanwhile, use special poaching cups to poach 4 eggs.
Step 7
Once the pie is ready, let it cool for a few minutes. Before serving, place each poached egg on a separate piece using a spoon and make a slit in the middle so that the yolk flows beautifully.
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