A Top-Class Way to Use Leftovers: Stir fried Tyrolean Ham Dumpling pan with eggs
Ingredients for 4
250 g white bread
4 slices of rye or whole grain bread
150 g HANDL TYROL Tiroler Speck PGI Ham Cubes
400 g chanterelles
50 g butter
1 onion
1 garlic clove
50 ml heavy cream
Salt and pepper
1 tsp marjoram
1 tsp fresh thyme
150 g mountain cheese, sliced
1 tbsp freshly chopped chives
For the necessary spice - HANDL TYROL Ham Cubes
Preparation:
Level of difficulty:
Hobby cook
- Cut the baguette and rye bread into 1-2 cm cubes. Clean the chanterelles. Important: Bread cubes and chanterelles should have approximately the same volume.
- Finely dice the onion.
- Lightly fry the bacon cubes in a pan without fat. Remove 3 tbsp of them for garnish and let them drain on kitchen paper. Add butter to the pan and sauté the onion until translucent. Grate the garlic and add to the pan. Add the chanterelles and season with marjoram, thyme, salt, and pepper. Pour in the heavy cream and wait until the liquid reduces. Note: Chanterelles lose a lot of water and will shrink considerably.
- When only a little liquid is left in the pan, reduce the heat. Add the bread cubes and mix well with the remaining ingredients.
- Place the mountain cheese slices on top. Cover with a lid and wait until the cheese has melted. Meanwhile, the bread cubes will become crispy at the bottom of the pan.
- When the mountain cheese has melted, sprinkle with freshly chopped chives and the previously fried bacon cubes.
Tip: It tastes best straight from the pan!