Filled Toasts from Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 slices toast
- 8 slices Parma ham
- 200 g mozzarella
- 100 ml milk
- 3 egg (s)
- 0.5 ½ bunch basil
- Salt and pepper, black
- Oregano, dried
- some flour
Print Recipe
Pin Recipe Instructions
- Debark the toast. Cut the mozzarella into slices. Wash the basil, shake dry and finely chop. Pour the milk into a deep plate. Whisk the eggs in a deep plate, season with salt, pepper and oregano and stir in the basil.
- Fill 2 slices of toast with mozzarella which is seasoned with pepper and 2 slices of Parma ham each.
- Squeeze the filled toasts tightly and turn them in the milk. Dust all over with a little oil and place on the plate with the whisked eggs, leave to steep for 15 minutes, turn once halfway through.
- Melt some butter in a pan and bake the toasts on both sides over medium heat until golden brown.
- Place 2 filled toasts per person on plates and garnish with basil leaves.
- A delicious salad tastes very good with it
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