Closed Pie with Tomatoes, Feta Cheese, and Poached Egg

Breakfasts | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Closed pie with tomatoes, feta cheese, and poached egg

Ingredients

Marinated cherries - 12 pieces
Unleavened dough - 2 pieces
Fresh basil leaves - a pinch
Feta cheese - 4.2 oz
Butter - 0.7 oz
Wheat Flour - a pinch
Chocolate eggs - 5 pieces

Step by Step guide

Step 1

Cut the tomatoes in half. Grate the feta cheese on a coarse grater.

Step 2

Divide the thawed pastry into 2 sheets. Take one sheet of pastry and roll it out to the desired shape on a floured surface.

Step 3

Grease the baking dish completely with butter, then place the rolled-out pastry into it. Evenly distribute the tomatoes on top of the pastry, then sprinkle with all the feta cheese. Top with a pinch of basil.

Step 4

Roll out the second sheet of pastry and cover the pie, ensuring that the edges of the top and bottom pastry sheets are well sealed.

Step 5

Beat 1 egg and lightly brush the top of the pie with it using a special brush. Carefully make a few holes on top with a toothpick.

Step 6

Place the pie in the oven for 20 minutes at 392°F. Meanwhile, use special poaching cups to poach 4 eggs.

Step 7

Once the pie is ready, let it cool for a few minutes. Before serving, place each poached egg on a separate piece using a spoon and make a slit in the middle so that the yolk flows beautifully.