Camembert Loaf on Toast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g potato (s)
- 1 egg (s)
- 30 g oatmeal
- salt and pepper
- nutmeg
- Caraway seed
- 250 g Camembert (s), (room temperature)
- Clarified butter, for frying
- 4 slices toast
- Garlic Butter
- 4 egg (s)
- Anchovies
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, let cool down completely, peel and roughly grate, debark the camembert and cut into small pieces - mix all ingredients (potatoes, oat flakes, camembert, egg, salt, pepper, a pinch of nutmeg, caraway seeds) well and let it steep for about 10 minutes - Shape the loafs with floured hands and press them flat.
- Bake in hot clarified butter at not too high a heat.
- Heat some clarified butter in a non-stick pan and fry the fried eggs.
- Heat the garlic butter in a coated pan and fry the toast slices on both sides.
- Then arrange on a plate: Place the toast on top, a Camembert loaf on top, a fried egg and finally the anchovy strips on top.
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