Hearty oven slippage

Name: Hearty oven slippage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g tripped chop of Kasseler; 4 medium-sized onions; 6 Eggs (Gr. M); 300 ml Milk; 7-10 Tbsp salt, white pepper; 7-10 Tbsp grated nutmeg; 75 g Gruyère or Comté cheese; 2 TABLESPOONS Oil; 8 discs M; 7-10 Tbsp Grease; 2-3 stem(s) Marjoram

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g tripped chop of Kasseler
4 medium-sized onions
6 Eggs (Gr. M)
300 ml Milk
7-10 Tbsp salt, white pepper
7-10 Tbsp grated nutmeg
75 g Gruyère or Comté cheese
2 TABLESPOONS Oil
8 discs M
7-10 Tbsp Grease
2-3 stem(s) Marjoram

Directions

1
Wash the cured pork, dab dry and cut into cubes. Peel onions and cut into rings. Whisk eggs and milk, season. Grate cheese
2
Heat the oil in a frying pan. Brown the meat all around. Fry the onions briefly. Place the slices of bread in a fan-shaped form in a greased casserole dish (approx. 30 cm long). Spread meat and onions evenly over it. Pour egg milk over it. Sprinkle with cheese
3
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Wash the marjoram and remove the leaves. Sprinkle the slipper with marjoram. Serve with a tomato salad
4
Cheese - they melt best
5
Hard cheeses (e.g. Gruyère, Emmental) are excellent: they melt wonderfully and brown beautifully. Semi-hard cheeses (e.g. Appenzeller, Gouda, Edam) are just as good. Soft cheeses such as Camembert show less browning, but melt well. Mix parmesan with a little cream, otherwise it becomes dry