September snuff with egg toast
very easy
40 mins
40 mins
Ingredients
- 500 g Parsnips, alternatively parsley roots
- 500 g Hokkaido Pumpkin
- 7-10 Tbsp Salt
- 150 g frozen peas
- 350 g detached pork chop
- 4 TABLESPOONS Oil
- 25 g Butter or margarine
- 30 g Flour
- 200 ml Milk
- 7-10 Tbsp grated nutmeg
- 5 stalks of chives
- 4 discs Toast bread (approx. 25 g each)
- 4 Eggs (size S)
- 7-10 Tbsp Pepper
Directions
- 1
Peel, clean, wash and slice the parsnips. Pumpkin wash, clean, remove seeds and cut pumpkin into cubes. Cover pumpkin and parsnips in approx. 200 ml salted water and simmer for approx. 5 minutes.
- 2
Add the peas about 1 minute before the end of the cooking time. Drain the vegetables and collect the stock. Fill up the brew with water to 250 ml liquid.
- 3
Dab the smoked pork dry and cut into cubes. Heat 1 tablespoon of oil in a large coated frying pan. Fry the meat for about 5 minutes while turning. In the meantime melt the fat in a pan. Stir in flour and sweat on a little.
- 4
First add milk, then vegetable stock while stirring and let simmer for 5-8 minutes while stirring. Season sauce with salt and nutmeg.
- 5
Wash the chives, shake dry and cut the stalks into small rolls. Add approx. 2/3 of the chives, vegetables and cured pork loin to the sauce and warm it up. Cut a circle (6-7 cm Ø) out of the toast.
- 6
Use cut-out toast circles for other purposes. Heat 3 tablespoons of oil in a large coated pan. Fry the toast for about 1 minute. Beat 1 egg in each toast circle and fry for another 2 minutes.
- 7
Turn carefully and fry from the other side again for about 2 minutes. Season with salt and pepper. Remove from the pan and cut in half diagonally. Arrange Schnüsch in bowls and sprinkle with remaining chives.
- 8
Add egg toast.
Nutrition Facts
620 kcal
49 g
31 g
34 g
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