September snuff with egg toast

Ingredients

Directions

1. 1

   Peel, clean, wash and slice the parsnips. Pumpkin wash, clean, remove seeds and cut pumpkin into cubes. Cover pumpkin and parsnips in approx. 200 ml salted water and simmer for approx. 5 minutes.

2. 2

   Add the peas about 1 minute before the end of the cooking time. Drain the vegetables and collect the stock. Fill up the brew with water to 250 ml liquid.

3. 3

   Dab the smoked pork dry and cut into cubes. Heat 1 tablespoon of oil in a large coated frying pan. Fry the meat for about 5 minutes while turning. In the meantime melt the fat in a pan. Stir in flour and sweat on a little.

4. 4

   First add milk, then vegetable stock while stirring and let simmer for 5-8 minutes while stirring. Season sauce with salt and nutmeg.

5. 5

   Wash the chives, shake dry and cut the stalks into small rolls. Add approx. 2/3 of the chives, vegetables and cured pork loin to the sauce and warm it up. Cut a circle (6-7 cm Ø) out of the toast.

6. 6

   Use cut-out toast circles for other purposes. Heat 3 tablespoons of oil in a large coated pan. Fry the toast for about 1 minute. Beat 1 egg in each toast circle and fry for another 2 minutes.

7. 7

   Turn carefully and fry from the other side again for about 2 minutes. Season with salt and pepper. Remove from the pan and cut in half diagonally. Arrange Schnüsch in bowls and sprinkle with remaining chives.

8. 8

   Add egg toast.