Ingredients
I liberally butter a pan
layer-in buttered stale rye bread
top w/ gruyere and caramelized onions
sprinkle w/ garlic salt/dash of cayenne/nutmeg
repeat. Pour in a custard of whisked cream and eggs
spinkle top w/ more gruyere & caraway seeds
bake uncovered in a water-bath until jiggly/firm. Cool to room temp. Cut into tiny portions to accompany each slice of prime.
Preparation
Bake in 350 oven in water bath
