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Ingredients
Roggenfladen
- 200 g Roggenkörner
- 200 g Mehl und etwas mehr zum Bearbeiten
- ¾ Würfel Hefe (30 g)
- 1 EL Sauerteig-Extrakt
- 1 EL Brotgewürz
- 1 ½ TL Salz
- 20 g Branntweinessig
- 280 g Wasser
Tomatenragout
- 50 g Schalotten
- 1 Knoblauchzehe
- ½ Bund Petersilie abgezupft
- 10 g Kapern
- 250 g Cherry-Tomaten halbiert
- 100 g getrocknete Tomaten, in Öl abgetropft
- ½ TL Salz
- ¾ TL brauner Zucker
- 30 g Crema di Balsamico
- 50 g Olivenöl
Pochierte Eier und Fertigstellung
- 3 l Wasser zum Pochieren
- 4 EL Essig
- 4 Eier sehr frisch (siehe Tipp)
- ½ Bund Petersilie gehackt
- Nutrition
- per 1 Portion
- Calories
- 690 kcal / 2878 kJ
- Protein
- 21 g
- Fat
- 31 g
- Carbohydrates
- 75 g
- Fibre
- 10.9 g
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