Summary

Ingredients

• 330 g broccoli, frozen
• 150 g potato (s), cooked leftovers
• 200 ml cream
• 200 g cheese, rated (Tilsiter and Gouda)
• 20 g butter
• 2 chili pepper (s) (Rawid Red, dried)
• 1 teaspoon, leveled pepper, more colorful from the mill
• 1 teaspoon, leveled sea salt from the mill
• 1 teaspoon stock, grained
• 2 medium egg (s)
• 5 g herbs Provence, TK
• 2 pinch (s) nutmeg

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Instructions

1. Blanch the broccoli and cut into florets. Halve the florets long ago. Finely chop the herbs and crumble the chili peppers. Mix the herbs and chilli with a piece of butter.
2. Grease a baking dish. Put the boiled potatoes in the pan and knead with the herb butter. Spread the broccoli florets on top. Season with sea salt, colored pepper and nutmeg.
3. Pour the cream into a container. Beat and separate the eggs. Add the egg yolks to the cream. Beat the egg whites until stiff.
4. Mix the cream with the egg yolk. Season with granulated broth, sea salt, colored pepper and nutmeg. Briefly heat the sauce, stir and carefully fold in the egg whites. Spread the foam sauce on the vegetables. Sprinkle with the cheese.
5. Bake in the oven at 180 ° C with convection for 25 minutes.