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Preparation
in 1 hour and 30 minutes
Cooking
in 30 minutes
Temperature
180 °C
- Mix the juice of the lemon with water, slice the mushrooms and soak in the lemon water for about 30 minutes.
- Drain the mushrooms and place in a frying pan with the butter.
- Season with salt and pepper and fry until they are golden yellow. Finally add the parsley.
- Remove the crust from the bread, set aside three tablespoons of the milk, and lay the crust-less part of the bread in the remaining milk.
- The bread should soak up the milk but should not break apart.
- Grease a baking tray with some butter and lay the slices of bread on it next to each other. Cover with a layer of cheese and mushrooms.
- Beat the eggs with salt, pepper, and 2-3 tablespoons milk and pour over the bread.
- Bake at 180° C. (350° F. / Gas Mark 4) for about 30 minutes and serve hot.
Ingredients
8
slices
400
g
champignon mushrooms
300
ml
milk
8
slices
Fontina cheese
4
eggs
30
g
butter
1
lemon
a little bit of
salt and pepper
½
tbsp
parsley, chopped
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
450 kj
107 kcal
Carbs
5 g
Fat
7 g
Protein
6 g
Products
in this recipe
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