Autumn toast

Autumn toast

Total: 40 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 305 kcal
, Fat: 18 g
, Carbohydrate: 22 g
, Protein: 11 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pea and lamb’s lettuce spread

150 g frozen peas
water, boiling
40 g lambs' lettuce (e.g. baby lamb’s lettuce)
3 tbsp olive oil
1 tbsp lemon juice
2 tsp sesame seeds
½ tsp salt

Miso mushrooms

3 tbsp olive oil
1 tbsp miso paste
a little pepper
300 g mixed mushrooms, halved if necessary

Egg and bread

4 fresh eggs
water, boiling
8 slices bread
2 tbsp olive oil

Topping

125 g plain organic cream cheese
30 g lambs' lettuce (e.g. baby lamb’s lettuce)
a little sea salt
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How it's done

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Pea and lamb’s lettuce spread

Blanch the peas in boiling water for approx. 2 mins., refresh in ice-cold water, drain, place in a blender. Add the lamb’s lettuce and all the other ingredients up to and including the salt, puree until smooth.

Miso mushrooms

Combine the oil, miso paste and pepper. Mix in the mushrooms. Heat a non-stick frying pan, fry the mushrooms in batches for approx. 3 mins. until golden brown, turning occasionally. Remove, keep warm.

Egg and bread

Soft-boil the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel. Brush the slices of bread with the oil, fry in the same pan for approx. 2 mins. on each side until golden brown.

Topping

Cover half of the bread slices with the spread and the rest with the cream cheese. Add the mushrooms and/or eggs, top with the lamb’s lettuce. Season with salt.

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