{"id":21580,"date":"2022-04-27T13:36:19","date_gmt":"2022-04-27T11:36:19","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/fruehstuecksring"},"modified":"2023-04-05T08:53:56","modified_gmt":"2023-04-05T06:53:56","slug":"fruehstuecksring","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/fruehstuecksring","title":{"rendered":"Fr\u00fchst\u00fccksring"},"author":2,"featured_media":21616,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[734],"recipe_categories":[149],"et_countries":[],"recipe_main_ingredient":[120],"recipe_difficulty":[127],"recipe_preparation_time":[162],"recipe_diet_type":[],"recipe_saison":[143],"acf":{"recipe_preparation_time":162,"recipe_categories":149,"recipe_time_txt":"15 Minuten, plus 20 Minuten zum Backen","recipe_type":5241,"recipe_difficulty":127,"recipe_diet_type":false,"recipe_main_ingredient":[120],"recipe_saison":[143],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":".25","recipe_ingedients_unit":"Pkg","recipe_ingedients_product":"Bl\u00e4tterteig, rechteckig ausgewallt"},{"recipe_ingedients_amount":"2","recipe_ingedients_unit":"Scheibe","recipe_ingedients_product":"Rohessspeck"},{"recipe_ingedients_amount":"1.5","recipe_ingedients_unit":"St\u00fcck","recipe_ingedients_product":"Eier"},{"recipe_ingedients_amount":"30","recipe_ingedients_unit":"g","recipe_ingedients_product":"Emmentaler AOP, gerieben"},{"recipe_ingedients_amount":"","recipe_ingedients_unit":"Bedarf","recipe_ingedients_product":"Petersilie"},{"recipe_ingedients_amount":"","recipe_ingedients_unit":"g","recipe_ingedients_product":"Salz und Pfeffer"}],"temporare_zutaten":"1 Packung Bl\u00e4tterteig, rechteckig ausgewallt\r\n8 Scheiben Rohessspeck\r\n6 Eier\r\n120 g Emmentaler AOP, gerieben\r\nPetersilie\r\nSalz und Pfeffer","recipe_preparation":"Ofen vorheizen, 210 Grad.\r\n\r\n5 Eier verquirlen, mit Salz und Pfeffer w\u00fcrzen. In Pfanne mit wenig Butter zu R\u00fchrei verarbeiten.\r\n\r\nTeig auf Backtrennpapier in 8 Dreiecke teilen. Diese zu einem Kreis legen. Auf jeden Zacken eine Specktranche legen. Die H\u00e4lfte des Emmentaler AOP auf dem Ring verteilen. Das R\u00fchrei darauf verteilen und mit dem restlichen Emmentaler AOP bestreuen. Mit gehackter Petersilie bestreuen. Die Spitzen des Sterns nun zur Mitte falten. Restliches Ei verquirlen und den Ring damit bestreichen. Rund 20 Minuten backen, bis der Ring goldbraun ist.\r\n\r\nGanzen Ring auf sch\u00f6nem Brett servieren. 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