Lumberjack Bread

Ingredients for 4 servings:

• 6 stalks of flat-leaf parsley
• 300 g mushrooms, brown
• 20 ml olive oil
• some lemon juice
• some salt
• 4 slices of bread (wood-fired bread)
• 90 g butter, soft
• 8 slices of ham (nut ham)
• 8 slices of mountain cheese
• 4 eggs
• some black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

hot sandwiches with mushrooms, ham, cheese and egg

Preheat the oven to 220°C (fan oven 200°C). Rinse the parsley, shake dry, and finely chop the leaves. Clean the mushrooms and cut into slices that are not too thick, but not too thin. Heat the olive oil in a pan and lightly brown the mushroom slices over high heat, turning occasionally. Season with a little lemon juice and salt. Then place them in a sieve and toss with the finely chopped parsley. Brush the 4 slices of bread with about 60g of butter and place the slices on a baking tray lined with baking paper. Top each slice with 2 slices of nut-cured ham, then arrange the mushrooms on top and place 2 slices of mountain cheese on top. Melt the remaining butter in a pan and fry the eggs until soft-fried, adding a little salt. Then lift them out and place them on the filled slices of bread. Bake the filled slices in the preheated oven for about 2 minutes. Then remove and arrange on plates, sprinkled with freshly ground black pepper. Serve with a fresh mixed salad.