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Baked Camembert with Lingonberries & Toasted Farmhouse Bread
(0)
20 min
Quick
Knuspr-Küche
Knusprige goldbraune Kruste und ein herrlich cremiger, flüssiger Kern: Dieser gebackene Camembert ist der absolute Liebling für jeden gemütlichen Herbstbrunch. Serviert mit fruchtig-herben Wildpreiselbeeren und reschem Bauernbrot.
Ingredients
Preparation method
Preparation & Breading
Set out three deep plates. Put the flour into the first plate. In the second plate, whisk the eggs with a pinch of salt and pepper. Fill the third plate with breadcrumbs.
First dredge the Camembert wheels thoroughly in the flour and gently tap off any excess. Then coat them in the beaten egg so that the entire surface is covered. Afterwards, turn them in the breadcrumbs and gently press the breading on.
For a guaranteed tight coating, repeat the process: dip the breaded cheese briefly into the egg once more and carefully coat it in the breadcrumbs a second time. This ensures the melting core stays safely inside during frying.
Chef's tip
Double breading is the secret: coating the Camembert twice in egg and breadcrumbs creates a protective barrier, guaranteeing that no cheese will leak into the pan during frying.
Bring to temperature: take the Camembert out of the fridge about 15 minutes before preparing so that it melts evenly inside and turns wonderfully creamy.
30 min
Under an hour
