Leek Summer

For the leek Tommerl, heat the oven to 180 °C. Put butter in a “Reindl” (baking dish) and place in the oven. Cut the vegetables into small pieces, separate the eggs and beat the egg whites until stiff.

Mix yolks with spices and milk/water and stir in flour. Fold in egg whites and stir in vegetables. Pour into a form, smooth and bake in the tube for about 40-45 minutes.

Preparation Tip:

The leek Tommerl can be enjoyed warm but also cold.

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