For 4 servings

1 egg 1 roll of puff pastry (275g) 150g bacon cut into fine cubes 250g sour cream 3 chalots salt, pepper

Separate the egg. Whisk the yolk.

Cut the bacon into fine cubes, chop the chalots finely. Mix both with sour cream and egg white, season with salt and pepper.

Put the mixture on the puff pastry, but save 1cm of the edge. Brush the edge with egg yolk and roll very tightly from the long side, using the paper on which the puff pastry is lying.

Place the strudel on baking paper or an oven-proof silicone mat and spread the remaining egg yolk on it.

Bake at 200 degrees convection for about 20 minutes, then reduce to 180 degrees and bake for another 10-15 minutes. If the egg gets too dark: Cover with aluminum foil after 20 minutes.

Serve cold or warm with a salad - here arugula and tomato.