2 Serves
109 Mins
In a large mixing bowl, combine flour, yeast, and water to form a smooth dough, then let it proof until doubled in size.
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LebaneseVitamin E
11 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
171 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
745 mg / 4,700 mgSodium
1028 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
20 g / 20 gCholesterol
129 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
Roll the dough into an oval shape and pinch the ends to create a boat structure, filling the center with a mixture of grated cheese.
Bake the bread in a preheated oven until golden brown, then crack an egg into the center and return to the oven for a few minutes until the white is set but the yolk remains runny.
Remove from the oven, add a knob of butter on top, and serve immediately.
10
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Swedish