Porridge pie with bacon salad

Ingredients for Porridge pie with bacon salad

Instructions for Porridge pie with bacon salad

To prepare the Porridge pie with bacon salad recipe, please follow these instructions:

Dough: Mix flour, salt and parsley in a bowl. Cut the butter into smaller pieces and crumble it in the flour mixture until it looks like grated cheese. Gather the dough quickly. Push it out in a spring shape (about 22 cm in diameter). Let the dough go halfway up the mold side. Place it covered in the refrigerator for at least 1/2 hour. Prepare the bottom and let it cool a little.

Fill: Melt the butter in a pan on a big fire and at high heat without burning. Season the pores for about 3 minutes. Stir Mornay Sauce and Eggs together and add the nutmeg, salt, pepper and the chopped leeks. Distribute the filling in the bottom of the bag.

Baconsalat: Place the bacon slices in a small pan (about 19 x 26 cm) and raise the bacon with the pie. Take the golden and crisp bacon after approx. 25 min. And put it on greasy paper. Chop the bacon roughly. Put the cracked lettuce leaves and bacon in a bowl and serve the bacon salad together with the hot porridge pie.