Summary

Ingredients

• 600 g minced meat, mixed
• 750 g leek / leek
• 1 head iceberg lettuce
• 150 g cherry tomato (s)
• 4 egg (s), size M
• 150 g crème fraîche
• 1 tablespoon tomato paste
• liter ⅛ milk
• 3 tablespoon oil
• 2 teaspoons mustard, medium hot
• 2 tablespoon vinegar, (white wine vinegar)
• sugar
• salt
• pepper

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Instructions

1. Clean and wash the leek, cut into rings.
2. Heat 1 tablespoon of oil in a pan, fry the mince in it until crumbly, season with plenty of salt and pepper.
3. Stir in the tomato paste, sweat it, add the leek and fry for about 5 minutes. Season everything to taste with salt and pepper.
4. Put the mince and leek mixture in a baking dish.
5. Mix eggs, mustard and milk, pour over the mixture.
6. Bake in the preheated oven at 200 ° C for approx. 45 minutes.
7. Clean the iceberg lettuce and cut into strips. Quarter the tomatoes.
8. Mix vinegar, salt, pepper and sugar, beat in 2 tablespoons of oil, mix with lettuce and tomatoes.
9. Cut the leek / mince mixture into pieces and serve with 1 dollop of creme fraiche and the salad.