Toast À La Alsace

5 from 6 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 7 kcal


  • 6 Discs Old (toast) bread
  • 125 g Sour cream
  • 1 Pc. Onion small
  • 2 Toes Garlic
  • 5 Pc. Mushrooms
  • 100 g Bacon
  • 3 tbsp Milk
  • 125 g Red smear cheese (Munster)
  • 0,5 Bd Parsley


  • Dice the bacon, as well as the onion and garlic. Cut the mushrooms into leaves and then cut again in the middle.
  • Leave the bacon in the pan and some fat and then add the onion. When they are lightly browned, add the garlic and then the mushrooms. Fry well and deglaze with the milk. Let it boil down and then add the sour cream. Simmer for 15 minutes.
  • Briefly toast old bread slices (wheat parisettes with whey) or toast (sandwich toast bread with spelled (toast bread II)) and place on a baking sheet.
  • Wash and chop the parsley. Mix with the pan just before the end of the cooking time.
  • Preheat the oven to 180 ° C / preheat convection. Spread the cooked pan on the toast with a spoon and cut the cheese open. Nice who has Munster. Since it is leftover kitchen, another is also possible. Bake in the oven until the cheese melts (approx. 15 minutes). A fine salad goes well with it.


  • sour cream, parsley and bacon were overdue. A few slices of old salami did not find an entry in the list of ingredients, but ended up in the pan with no red tape. Some of the bread was already a few days old or slices of freshly baked toast ..... The recipe brings the tarte flambée to the toast.


Serving: 100gCalories: 7kcalCarbohydrates: 0.9gProtein: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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