Cheese and bread casserole with salad
easy
60 mins
60 mins
Ingredients
- 10 discs White bread (30 g each)
- 5 discs + 150 g Raclette cheese (each approx. 40 g)
- 4 Eggs (size M)
- 1/2 l Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 small onion
- 2 TABLESPOONS White wine vinegar
- 1 pinch Sugar
- 2 TABLESPOONS Olive oil
- 1 Head picking salad
- 1/2 Cucumber
- 150 g cherry tomatoes
- 1 can(s) (212 ml) Vegetable corn
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Grease
Directions
- 1
Toast bread in a toaster. Cover slices of bread with 1/2 cheese slice each. Grate remaining cheese. Separate eggs. Mix egg yolk, cheese and milk. Beat egg white until stiff and fold in.
- 2
Season cheese mixture with salt, pepper and nutmeg. Layer slices of bread in a casserole dish like roof tiles. Pour cheese mixture over it. Bake in the preheated oven (electric cooker 175 ° C/ circulating air: 150 °C/ gas: level 2) for approx. 40 minutes. In the meantime peel and finely dice the onion. Mix vinegar, 1 pinch of salt and sugar. Gradually fold in the oil. Clean, wash and dry the salad. Pluck the salad into bite-sized pieces. Wash cucumber, grate dry and cut into slices. Clean, wash, grate dry and cut tomatoes in half. Drain corn.
- 3
Gradually fold in the oil. Clean, wash and dry the salad. Pluck the salad into bite-sized pieces. Wash cucumber, grate dry and cut into slices. Clean, wash, grate dry and cut tomatoes in half. Drain corn. Mix lettuce, tomatoes, cucumber slices, corn and vinaigrette. Dust the bread casserole with paprika and arrange with the salad
- 4
With 6 people:
Nutrition Facts
550 kcal
34 g
31 g
34 g
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