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 the noodles al dente and rinse. Boil the eggs hard, then rinse in cold water. In the meantime, clean the mushrooms and cut them into slices. Rinse the chives, shake dry and cut into rolls. Finely grate the cheese. Peel the eggs, chop 2 of them, cut the rest into slices.
2. Peel and dice the onions and fry them in a saucepan in hot butter with the mushrooms. Pour in the stock, bring to the boil and stir in the creme fraiche. Season with salt and pepper.
3. Preheat the oven to 200 degrees. Mix the pasta, half of the cheese, chives, mushroom sauce and chopped eggs and place in a baking dish. Cover with the egg slices and sprinkle with the rest of the cheese. Bake the alpine pan in the oven at 200 degrees for 20 minutes.