Poor Knights in Italian

Ingredients for 2 servings:

• 2 rye rolls, one to two days old
• 3 tbsp Parmesan, freshly grated
• 4 tbsp cream
• 2 eggs
• salt and pepper
• ½ tbsp clarified butter
• some fat for the mold
• 1 small onion(s)
• 1 garlic clove(s)
• 8 mushrooms, brown
• 2 tbsp extra virgin olive oil
• 6 tomatoes, dried in oil
• 50 g mozzarella, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Recycling of old rolls

Cut each roll into three slices. Whisk the Parmesan with the cream and egg and season with salt and pepper. Soak the roll slices in the mixture. Heat the clarified butter in a pan and slowly fry the roll slices. After turning, spread the remaining Parmesan and cream mixture on top and turn the roll slices over again. Place the cooked slices in a greased baking dish. Peel the onion and garlic, clean the mushrooms, and dice everything. Heat the olive oil in a pan and fry the vegetables together. Season the vegetables with salt and pepper. Finely dice the sun-dried tomatoes and spread them on the roll slices. Pour the mushroom mixture over them and sprinkle the vegetables with the grated mozzarella. Bake the French toast in a preheated oven at 150°C (top/bottom heat) for about 30 minutes, until the cheese has melted and browned. Place the slices on plates, sprinkle with some greens if desired, and serve with cucumber salad, for example.