Flammkuchen with fried egg, Beemster Young Belegen and fresh herbs

Flammkuchen with fried egg, Beemster Young Belegen and fresh herbs

Lunch dish. 4 persons. Preparation 50 min + 1 hour waiting time


  • 300 g patent wheat flour (+ extra for dusting)
  • ½ bag of instant yeast (à 7 g)
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 200 g crème fraîche
  • 100 g piece Beemster Jong Belegen 48+
  • 1 large white onion
  • 4 eggs
  • 10 g fresh chives
  • 15 g flat parsley

Kitchen Stuff

  • cling film
  • baking paper


  1. In a bowl, mix the flour with the yeast and salt. Stir in 180 ml of lukewarm water and knead everything into a soup and finally an elastic dough. This takes about 10 min.
  2. Let the dough rise covered with cling film in a warm place for 1 hour until doubled in volume.
  3. Preheat the oven to 225 °C. Mix the nutmeg into the crème fraîche. Grate the cheese. Cut the onion into thin rings.
  4. Dust the work surface with a little flour. Roll out the dough into an oblong piece ½ cm thick the size of the baking sheet (approx. 45 x 37 cm) and place on a baking sheet lined with baking paper. Brush the dough with the crème fraîche. Spread the cheese and onions on top. Bake the flammkuchen 10 min below the center of the oven. Remove from the oven and break the eggs above it. Sprinkle with salt and pepper and bake another 6-7 min. in the center of the oven.
  5. Finely chop the chives and parsley. Remove the flammkuchen from the oven and sprinkle with the herbs. Serve immediately.

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