Easter Raclette Brioches
Ingredient
Serves 4
4 brioches (pre-order from the baker if necessary)
2 tsp butter
4 slices of raclette cheese
Scrambled eggs:
4 eggs
4 tbsp full cream
Salt and pepper to taste
For finishing:
1 dl Béarnaise sauce (ready-made, e.g. from Thomy)
100 g pastrami or beef brisket
Some flat-leaf parsley for decoration
Preparation
25 minutes
In oven and frying panPreparation time: 25 mins
1. Preheat convection oven to 220 degrees. Cut the brioches in half horizontally.
2. Melt 1 teaspoon of butter in a frying pan and briefly fry the cut surfaces of the brioche buns in the hot pan. Then place the brioche buns on a baking tray lined with baking foil and top with the raclette cheese.
3. Place the tray in the oven and allow the raclette cheese to melt nicely (approx. 5 mins). Shortly before the end of the baking time, also place the brioche crisps on the tray to make them a little crispy.
4. Thoroughly whisk all the ingredients for the scrambled eggs.
5. In the meantime, heat the remaining butter in the frying pan and add the scrambled egg mixture. Stir fry over medium heat until flaky, set aside and keep warm. Heat the Béarnaise sauce briefly in a pan and keep warm.
6. Finishing: Spread some pastrami on the brioche with the melted raclette cheese, top with the scrambled eggs then drizzle with a bit of Béarnaise sauce. Place the brioche cover on top and serve hot!
Tip: Perfect for Easter brunch or served with a seasonal salad during the year for a quick, uncomplicated main course. If you like, you can mix fresh herbs into the scrambled eggs to taste.
Author: Belinda de "eat_letters_and_deco"
