Ingredients for 24 servings:
| 24 pcs | Slices of black bread (approx. 55 g each) (If necessary, rye bread can be substituted) |
| 240 g | Butter |
| 1200 g | Eggs |
| 240 g | Sweet cream |
| 1920 g | Coalfish |
| 480 g | Tomato slices |
| 360 g | Zucchini squash (sliced) |
| 720 g | Cheese strips (Gouda) |
| 24 g | Chives |
| 15 g | Salt and pepper |
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How to make
Butter bread slices. Scramble eggs with cream and distribute onto bread. Salt, pepper and slowly cook the coalfish. Place fish on the scrambled eggs. Garnish with tomato and zucchini slices, and place cheese strips in tic-tac-toe design on top. Now place the open-faced sandwich in the MIWE cube : stone and bake at 190 °C and heating level 2 for approx. 3 to 5 minutes until the cheese has completely melted. Finally, sprinkle with finely-diced chives.
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Toasted to a T and served hot, this inimitable fish-veggie-cheese combination will add the right spice to every social occasion.
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Toasted to a T and served hot, this inimitable fish-veggie-cheese combination will add the right spice to every social occasion.
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