Summary

Ingredients

• 300 g pasta (spiral)
• 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
• Butter, for the baking dish

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Instructions

1. Cook the pasta until firm to the bite according to the instructions on the package, rinse. Boil eggs hard for 10 minutes, then quench.
2. Clean the mushrooms and cut into slices. Cut the chives into rolls. Finely grate the cheese. Peel the eggs, chop 2, cut the others into slices.
3. Peel and dice the onions and sauté in hot butter with the mushrooms. Pour in the stock, bring to the boil, stir in the crème fraîche. Season with salt and pepper.
4. Preheat the oven to 200 degrees (convection 180 degrees).
5. Mix the pasta, half of the cheese, chives, mushroom sauce and chopped eggs, place in a large, greased baking dish. Cover with the egg slices and sprinkle with the rest of the cheese. Baked the alpine pan in the oven for 20 minutes.