Provencal "bread"
5
1
40
114g
Nutrition per 100g
19
0
2
16
231
From ingredients
Recipe preparation
Separate the white from the yolk
Beat the yolk and simmer in a water bath until the semolina is thick, salt
Add garlic and Provencal herbs to the yolks
Beat the whites until firm peaks
Mix the egg white with the yolk with a spatula. Preheat oven to 180 °C. Put parchment paper on a baking sheet, grease it with butter. Lay out the "dough". Bake in the oven at the lowest temperature for 10 minutes
Bon Appetit!