Spicy Alpine pan

Ingredients for 4 servings:

• 300 g pasta (spiral)
• 4 eggs
• 300 g mushrooms
• 1 bunch of chives
• 150 g mountain cheese
• 2 onions
• 1 tsp butter
• 100 ml vegetable stock
• 150 g crème fraîche
• salt and pepper
• Butter, for the casserole dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook pasta according to package instructions until al dente, then rinse. Hard-boil eggs for 10 minutes, then rinse. Clean and slice mushrooms. Cut chives into small rolls. Finely grate cheese. Peel eggs, chop 2, and slice the others. Peel and dice onions, then sauté in hot butter with the mushrooms. Pour in stock, bring to a boil, stir in crème fraîche. Season with salt and pepper. Preheat oven to 200°C (180°C fan-assisted oven). Mix pasta, half of the cheese, chive rolls, mushroom sauce, and chopped eggs, then place in a large, greased baking dish. Top with egg slices and sprinkle with the remaining cheese. Bake the Alpine pancake in the oven for 20 minutes.