Egg bread with wild mushrooms

Ingredients for 4 servings:

• 4 slices of toast
• 3 eggs, size M
• 2 jars of mushrooms, mixed or fresh wild mushrooms approx. 150g
• 200 ml milk
• 1 clove(s) garlic, finely chopped
• 1 shallot(s), finely chopped
• 4 slice(s) ham, Serrano or other
• 2 tbsp olive oil
• 4 slices of cheese (Gouda)
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Drain the mushrooms (or clean and finely chop fresh mushrooms). Heat 1 tablespoon of olive oil in a pan and sauté the shallot and garlic until translucent, then add the mushrooms. Season with pepper and salt. Whisk the eggs with milk (or cream if you prefer) and a pinch of salt. Then roll the toast in the egg mixture so that it is well coated. Heat 1 tablespoon of olive oil in a non-stick pan and fry the egg toast until golden brown. Place the toast on a baking tray, place a slice of Serrano ham on each egg toast. Distribute the mushrooms on the ham and a slice of Gouda cheese on each piece of toast. Place the tray on the top rack of the preheated oven (180 degrees Celsius) until the cheese begins to melt. Tip: You can also add herbs to the mushroom mixture. Finely chopped rosemary or thyme, for example, taste very good.