Alpine Pan

Summary

Ingredients

• 300 g noodles (spiral noodles)
• 4 egg (s)
• 300 g mushrooms
• 1 bunch chives
• 150 g mountain cheese
• 2 onions)
• 1 teaspoon butter
• 100 ml vegetable stock
• 150 g crème fraîche
• salt and pepper

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Instructions

1. Cook 300 g spiral noodles al dente for roughly 8–10 minutes, rinse and drain.
2. Hard-boil 4 eggs in boiling water for roughly 10 minutes, then rinse under cold water and peel.
3. Clean 300 g mushrooms and slice them.
4. Rinse 1 bunch chives, shake dry, and cut into pieces.
5. Finely grate 150 g mountain cheese.
6. Chop 2 of the hard-boiled eggs into pieces; slice the remaining 2 eggs.
7. Peel 2 onions, dice them, and fry over medium heat in 1 teaspoon butter with the sliced mushrooms for 3–4 minutes until softened.
8. Pour 100 ml vegetable stock into the pan, bring to a boil over medium-high heat, then stir in 150 g crème fraîche. Season with salt and pepper.
9. Preheat the oven to 200 °C (392 °F).
10. Mix the cooked noodles, half the grated cheese, chopped chives, mushroom sauce, and chopped eggs in a baking dish.
11. Top with the sliced eggs and sprinkle with the remaining cheese.
12. Bake at 200 °C (392 °F) for 20 minutes.