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Easter fried eggs (gluten-free)
Do you want to surprise your family at Easter with sweet, stylish and yet a little unconventional breakfast? These curd cheesecakes kind of pretend to be "fried eggs". Try them!
Ingredients
- 300 g Nomix gluten-free flour
- 13.5 g fresh yeast
- 2.3 g salt
- 40 g melted butter (cooking oil)
- 1 egg (M)
- 60 g cane sugar (incl. vanilla sugar)
- 150-160 ml water
- lemon zest
Curd cheese filling:
- 250 g soft curd cheese
- 30 g cane powdered sugar or a reasonable amount of honey to taste
- 25 g softened butter
- 2 tbsp Nomina cereal porridge (millet, rice, buckwheat)
- 1 egg (M)
- 2 tbsp sour cream or cream yoghurt
- lemon zest
- halved peeled apricot preserve (or smaller peches)
For this recipe you need the following products:
Directions
Esentially, we prepare yeast pressed curd cheesecakes, which we shape into the form of fried eggs. A well-placed yellow apricot makes them more convincing, of course.
- Pour the fruit onto a sieve and let drain thoroughly. Apricots tend to be smaller, have a truer colour and are more spicy on the cheesecake. But we can also use smaller peaches.
- To prepare the curd cheese filling, cream the whole egg with powdered sugar for a while, then gradually add the softened butter. Stir in the curd cheese, yoghurt and to thicken the mixture, 2 tbsp of a Nomina instant gluten-free porridge to your taste, e.g. millet. Of course, you can also sweeten the filling with honey. Choose the amount of honey according to your taste (after all, you can also choose the amount of sugar). We can also add the grated zest of 1/2 untreated lemon.
- The yeast dough can be prepared simply without starter. (Only if the conditions are bad - cold outside or inside - can we help ourselves with yeast starter, a little sugar and warm water.)
- Pour warm water into the bottom of a bowl, crumble the yeast in, add the sugar, butter or oil, eggs, and flour. Don't forget the salt. You can also add a little lemon zest to the dough. Knead the dough thoroughly. Let it rest briefly (max 5 min) and shape the cakes.
- Divide the dough into approximately 100-gram pieces, roll into a ball and press thinly like a regular little cake with a small edge, but in an irregular shape (to resemble a cracked egg). Place the cakes side by side on a sheet of baking paper in this way, allowing for their volume to increase as they rise. Spread a layer of the prepared curd cheese filling over the pressed cakes and place the apricot halves appropriately. Only now leave to rise in a covered, preferably warm place. Before baking, smear the edges with a beaten egg. Bake in a preheated oven at 210-220 °C until coloured (about 8 minutes).
- Once cooled, the filling and apricot can be smeared with a solution made from 1/2 teaspoon apricot preserve stirred in a little warm water. This will delay drying.
