Carrot-Chinese Cabbage Heat

(*) for a rectangular tray, greased Pre- and cook: Forty min. Topping: Toast bacon cubes in a frying pan until crispy, place in a large enough bowl, reduce temperature. Sauté the onion and carrots for five minutes. Season with salt and add to the bacon cubes.

Heat butter in the same frying pan, steam Chinese cabbage in portions with closed lid until just tender, season with salt, add to bacon cubes and carrots. Season with soy sauce and pepper, cool, put to cool with the lid closed (the topping can be prepared up to 1 day in advance, keep in the refrigerator).

For the eggs, mix half cream, glaze, salt and pepper.

Spread prepared baking sheet with cake batter, prick tightly with fork. Combine topping and glaze, spread evenly on bottom of dough.

Bake: Fifteen minutes in bottom half of oven heated to 240 degrees. Reduce temperature to 220 degrees, continue baking for twenty min.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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