Turkey toast with mushroom hollandaise

Name: Turkey toast with mushroom hollandaise
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 2 can(s) (à 425 ml) small mushroom heads; 1 TABLESPOON + 80 g butter; 150 g Whipped cream; 1 Bag "Preparation for Sauce Hollandaise"; 7-10 Tbsp (for 125 g butter); 10 discs Sandwich toast; 1 can(s) (425 ml) Apricots; 300 g smoked turkey breast; 7-10 Tbsp in thin slices; 1 Bd. chives, baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

2 can(s) (à 425 ml) small mushroom heads
1 TABLESPOON + 80 g butter
150 g Whipped cream
1 Bag "Preparation for Sauce Hollandaise"
7-10 Tbsp (for 125 g butter)
10 discs Sandwich toast
1 can(s) (425 ml) Apricots
300 g smoked turkey breast
7-10 Tbsp in thin slices
1 Bd. chives, baking paper

Directions

1
Drain mushrooms well. Sauté in 1 tbsp. hot butter, remove from heat. Deglaze with 1/4 l cold water and cream. Stir in sauce powder, bring to the boil and melt 80 g butter in pieces at low heat (only!) while stirring
2
Lightly toast bread in the toaster. Place on a tray lined with baking paper. Drain apricots well, cut in half. Spread on the toasts with the turkey breast. Pour sauce over them. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 8 minutes. Wash and finely chop the chives and sprinkle over them