John Myers
Ingredients for 4 servings:
- 4 rolls from the day before
- 125 ml white wine
- Cheese, some slices, e.g. Emmental
- 3 eggs
- 200 ml sweet cream
- salt and pepper
- nutmeg
- 1 m.-sized onion(s)
- 2 tbsp, heaped butter
- Chive rolls
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
delicious leftovers
Preheat the oven to 200°C. Peel and finely dice the onion. Cut the bread rolls into slices about 1.5 cm thick. Grease a shallow baking dish with a little butter, layer the bread rolls in a shingle-like layer, and drizzle with the wine. Place the cheese slices between the bread rolls. If you like it strong, you can use a more flavorful cheese, such as a not-too-old mountain cheese. Melt the remaining butter and sauté the onions until translucent. Whisk the eggs and cream, season with pepper, nutmeg, and about half a teaspoon of salt, and pour over the casserole. Sprinkle the sautéed onions on top. Cover the dish and bake in the preheated oven at 200°C for about 30 minutes. Then bake uncovered for another 10-15 minutes, until the onions and bread rolls are lightly browned. Garnish with finely chopped chives before serving. This goes well with a fresh leaf salad, such as lamb’s lettuce with a fruity cranberry dressing.
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