Omelette alsacienne. Pour in the eggs and cook, stirring, until partially scrambled. Lower the heat and tilt the pan to spread the egg evenly. Fold the omelet over and cut in half.
Make sure to reserve before going there This Alsatian-style bacon and onion tart made with tangy creme fraiche and fromage blanc is a quick and easy option for a weeknight meal.
A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling.
The egg is folded for a soft, tender texture.
You can cook Omelette alsacienne using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Omelette alsacienne
- You need 3 of oeufs.
- You need 500 ml of boisson végétale.
- You need 6 of cuillerées à soupe de farine de riz complet.
- Prepare 150 gr of lardons.
- You need 8 of cuillerées à soupe de gruyère râpé.
- You need 1 of peu de sel.
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Omelette alsacienne instructions
- Dans un grand saladier casser les œufs. Ajouter la farine de riz, bien mélanger. Ajouter progressivement le lait en mélangeant..
- Ajouter le sel et le gruyère râpé..
- Faire cuire les lardons dans une poêle sans ajouter de matière grasse..
- Mélanger les lardons au reste de la préparation..
- Beurrer et fariner un moule. Y verser la préparation..
- Enfourner dans le four préalablement préchauffé à 180°. Faire cuire environ une heure en surveillant la cuisson car le temps varie selon les fours. Il faut que l'omelette alsacienne soit dorée mais pas trop cuite..
- Accompagner d'une salade verte ou composée....
- Bonne dégustation !!.
Salmon Benedict* Poached eggs, smoked salmon, crispy capers. Rick Stein's traditional tarte flambée recipe with bacon lardons and cheese is France's answer to pizza. It's crisp base and cheesy topping is hard to beat. I'm not sure yet whether I will remove them at the end of cooking next time around or if I will just use half as many, but it is certainly delicious enough to experiment and figure out how. La Tarte Alsacienne Recipe in English and French La tarte Alsacienne, is a typical, and delicious, French dessert from the Alsace Region in the East of France.
