2 Serves
100 Mins
Prepare the dough by mixing flour, yeast, and water in a bowl, then knead until smooth and let it proof until doubled in size.
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LebaneseVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
130 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
196 mg / 1,250 mgPotassium
524 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
21 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Grate the cheese using a grater and mix in a bowl to create the filling.
Shape the dough into boats, fill with the cheese mixture, and bake in the oven until golden brown.
Crack an egg into the center of the hot cheese, add a knob of butter, and return to the oven briefly until the egg white is set but the yolk remains runny.
10
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Swedish