Real African Dishes: [MC-AllEthnic-Recipes] Slovenian Ljubljana Egg Dish - Ljubljanska jajèna jed17.6g carbohydrates; 1g fiber

Monday, March 12, 2012

[MC-AllEthnic-Recipes] Slovenian Ljubljana Egg Dish - Ljubljanska jajèna jed17.6g carbohydrates; 1g fiber

* Exported from MasterCook *

Slovenian Ljubljana Egg Dish - Ljubljanska jajèna jed

Recipe By :"The Food and Cooking of Slovenia" by Janez Bogataj (Anness, 2009).
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 short French bread loaf -- (not a long baguette0
1 cup milk
5 hard-cooked eggs
3 eggs -- separated
2 tablespoons butter -- room temperature (divided), plus extra for greasing
1 tablespoon chopped fresh marjoram -- or basil
1 teaspoon salt
Grated rind of 1 lemon
2 tablespoons sour cream
1/2 ounce dried morels -- (to 3/4 oz) boiled, drained and sliced (or any wild mushrooms)
2 tablespoons chopped fresh parsley
1 tablespoon dry white wine
1 ounce asparagus tips -- (optional)

Preheat oven to 350 degrees. Grease a soufflé dish with butter.

Break French bread into pieces and put in a bowl. Pour milk over and set
aside until softened.

Shell the hard-cooked eggs. Separate yolks and press them through a sieve
(strainer). Slice the whites into strips

Squeeze milk from bread, discard milk, and add half the bread to the yolks
with 1 tablespoon of the butter. Mix, then stir in the raw yolks. In
separate bowl, whisk or beat the raw whites until stiff, then fold into
yolk mixture. Add marjoram or basil, salt, lemon rind, sour cream and
remaining bread. Mix thoroughly.

Fry the morels in remaining 1 tablespoon butter 2 minutes. Add parsley,
white wine and, if using, the asparagus.

Spread a third of the egg mixture in prepared dish. Sprinkle with half the
morels and egg white strips. Repeat layers and top with the last of the
egg mixture.

Bake in preheated oven about 30 minutes, until dish is browned and set.

Makes 4 servings

Per serving: 321 calories, 17.6g carbohydrates, 17.4g protein, 20.4g fat
(8.7g saturated), 405mg cholesterol, 865mg sodium, 1g fiber. Calories from
fat: 57.2%.

This recipe - milk-soaked bread, hard-cooked eggs and morels baked in a
lemon-herb custard - was featured in the first Slovene cookbook by
Magdalena Pleiweis, published in 1868.

ChupaNote: I didn't like the asparagus in this, maybe fresh peas for
chopped red bell pepper.

Cuisine:
"Eastern European"
Source:
"Wisconsin Journal Sentinel"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 427 Calories; 21g Fat (45.7%
calories from fat); 20g Protein; 37g Carbohydrate; 2g Dietary Fiber; 451mg
Cholesterol; 1102mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.

Nutr. Assoc. : 3969 0 0 0 0 26058 0 802 0 903130 0 0 0