Various toast breads au gratin

Name: Various toast breads au gratin
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 16 Toast bread slices; 75 g Butter cheese; 4 discs Bacon; 4 Peach halves from the can; 4 Pear halves from the can; 2 stem(s) Parsley; 4 discs (approx. 120 g) Cooked ham; 4 Tinned pineapple slices; 4 discs (75 g) Gouda; 8 discs (approx. 150 g) smoked turkey breast; 20 g Remoulade; 200 g diced raw ham; 120 g Gorgonzola cheese; 4 Eggs (size S); 7-10 Tbsp Fondor seasoning; 4 TABLESPOONS Cranberry Jam; 7-10 Tbsp Pepper; baking paper; 7-10 Tbsp Cocktail cherries, parsley and chives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

16 Toast bread slices
75 g Butter cheese
4 discs Bacon
4 Peach halves from the can
4 Pear halves from the can
2 stem(s) Parsley
4 discs (approx. 120 g) Cooked ham
4 Tinned pineapple slices
4 discs (75 g) Gouda
8 discs (approx. 150 g) smoked turkey breast
20 g Remoulade
200 g diced raw ham
120 g Gorgonzola cheese
4 Eggs (size S)
7-10 Tbsp Fondor seasoning
4 TABLESPOONS Cranberry Jam
7-10 Tbsp Pepper
baking paper
7-10 Tbsp Cocktail cherries, parsley and chives

Directions

1
Toast bread in the toaster until golden brown. Grate butter cheese. Leave bacon in a pan until crisp. Cut the peaches into a fan shape. Cut pear halves into quarters. Wash parsley and dab dry.
2
Pluck the leaves and chop them. Cover 4 slices of toast with boiled ham, pineapple and Gouda. Cover 4 slices with turkey breast and peach and sprinkle with butter cheese. Place all breads on a baking tray lined with baking paper.
3
Coat 4 slices with remoulade. Mix the diced ham and parsley and spread on the slices. Cover the remaining slices with pear wedges. Cut the gorgonzola into 16 small pieces and distribute between the pear wedges.
4
Also place these loaves of bread on a baking tray lined with baking paper. Shortly before serving, bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 8 minutes with Hawaiian toast and peach toast.
5
In the meantime, separate the eggs. Beat the egg white until stiff and season with fondor. Place the beaten egg whites on the ham toast and make a depression in the middle. Pour egg yolk into the hollow. Bake ham toast and pear gorgonzola toast in the oven at the same temperature for approx. 4 minutes.
6
Add the cranberries to the pear gorgonzola toasts. Season ham toast with pepper. Garnish Hawaii toast with cocktail cherries and parsley. Garnish peach toast with bacon and chives.
7
Serve immediately.