Hearty oven-slipper

Name: Hearty oven-slipper
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g tripped chop of Kasseler; 4 Onions; 6 Eggs (size M); 200 ml Milk; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 75 g Gruyère cheese; 2 TABLESPOONS Oil; 8 discs Bread (e.g. Baseler bread); 2-3 stem(s) Marjoram; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g tripped chop of Kasseler
4 Onions
6 Eggs (size M)
200 ml Milk
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
75 g Gruyère cheese
2 TABLESPOONS Oil
8 discs Bread (e.g. Baseler bread)
2-3 stem(s) Marjoram
7-10 Tbsp Grease

Directions

1
Dice cured pork. Peel onions and cut into rings. Whisk eggs, milk and stock. Season well with salt, pepper and nutmeg. Grate cheese finely. Heat the oil in a pan and fry the meat thoroughly while turning.
2
Add the onions and fry briefly. Place the slices of bread in a fan-shaped, greased ovenproof dish. Spread the cured onion and cured onion pan evenly over the bread. Pour egg milk over it. Sprinkle with cheese.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Wash the marjoram, dab dry and pluck the leaves from the stalks. Remove the oven slippers from the oven and serve garnished with marjoram.
4
Tomato salad tastes good with it.