Zwiebelspeckkuchen and for the love of cooking..

Those of you who know me are aware that one of my passions is food, and therefore I love to cook.
Most recently I stumbled over the recipe of a German dish "Zwiebelspeckkuchen" that I had forgotten all about. I hadn't thought of making this recipe in the past because I am allergic to cow milk products. Luckily I live in a city where you can buy soy/tofu products on every corner and therefore I easily substituted the Sour Cream for Tofutti's Dairy Free Sour "better than sour cream" cream.
So I thought I would share it with you guys. It's quite delicious, and can easily be turned into a vegetarian dish if you leave out the Bacon. It's just as good that way.

Zwiebelspeckkuchen

(Serves for 4 people)
First of all it's made with a yeast dough:
1 little pack of Yeast
500g flour (2 cups)
250g lukewarm water (1cup) (->milk also works)
pinch of salt
1 egg
80g Margarine (3 oz)

Make a little dent in the flour, add egg in the dent. Put yeast in the warm water and mix. Add yeast-water, salt, Margarine to the flour and mix all ingredients with a wooden spoon or your hands (Important! Girls, if it's "that time of the month" don't touch the dough with your bare hands. The yeast won't expand if you do!) Cover the bowl with a kitchen towel and let it sit to rise for half an hour.

Topping:

Some Bacon strips or already diced bacon
200g Sour Cream (7 oz)
2 Eggs
2 Onions (or bundle of Spring onions which ever you prefer)
Salt and Pepper

Pre-heat oven 200ºC (or 370ºF).Mix eggs, Salt and Pepper into the Sour Cream. Dice or Slice onions. Dice the Bacon Strips.
I prefer to pre-fry the bacon in a pan for a while to get the worst of the grease out.
When dough is ready, (if it's too sticky add a bit of flour) spread it on a baking sheet. Spread onions and bacon on the dough, followed by the cream mixture. Bake for 30-40 minutes.

ENJOY!! :)

(If you like beer, it fits well with this dish!)