| Servings |
Ingredients
- 400 gram Bean
- 4 pieces Champignons
- 150 gram Soft cheese
- 1 teaspoon Thyme
- 2 pieces Bulgarian pepper
- 2 pieces Chile pepper
- 5 pieces Egg
- 100 ml Milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Ingredients
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Instructions
- If the beans are old, soak them overnight. If it's young, like mine, just boil it until it's ready.
- Cut the mushrooms into small circles.
- Cut the bell pepper and chili pepper into small pieces.
- Cut the cheese into pieces.
- 2 hard-boiled eggs. Cool, peel and cut into slices. Lay aside.
- In a bowl, mix the beans, bell peppers, chili peppers, mushrooms, cheese, and thyme. Stir.
- Grease a baking bowl with sunflower oil. Spread half of the bean mixture. Top with sliced eggs.
- Spread the remaining bean mixture. Put in the oven and bake at 160 g for 10 minutes.
- In a separate bowl, combine the milk, 3 eggs, salt and pepper.
- Pour the egg-milk mixture over the beans and bake for another 20 minutes at 180 g.
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