John Myers
Toast Muffins with Lamb’s Lettuce
The perfect toast muffins with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 12 Discs White bread box or Amerik. toast
- 4 Eggs
- 50 Milk
- 1 Small onion
- 4 Discs Bacon or raw ham
- 4 Discs Boiled ham
- 50 g Meat loaf
- 200 g Lamb’S lettuce
- 50 g Ham cubes
- Salt, pepper, paprika, some nutmeg
- 100 g Grated cheese
- 1 Mushrooms – chanterelles – champingons etc.
- If necessary some parsley or chives
- Debark the bread slices. Press into the muffin pan. Mix the eggs with the milk, add salt and pepper and, if necessary, some nutmeg. Fill into the bread wells. Add the chopped mushrooms to 4 muffins and add the Gek. Place the ham on top and sprinkle with cheese. Add 1/2 of the chopped onion and the meat cheese cubes to the next 2 muffins. Place the bacon on the last 4 of the muffins.
- Bakcen in a preheated oven at 180 for about 15 minutes.
- In the meantime, wash the lamb’s lettuce. Rub a glass bowl with a clove of garlic. Make a marinade with approx. 2-3 tablespoons of rapeseed oil, the 1/2 finely diced onion and the fried ham cubes Melfor vinegar, a pinch of sugar and salt and pepper. I have to add a few more curds of my lemon oil (recipe already here online). Serve !!!!!!!
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