Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cheese and Ham Pretzel with Egg and Chive Salsa
This is how Croque Monsieur is done in an Alpine-Bavarian style – we pretzel the traditional shaped bread particularly deliciously!
Cooking time: 20 minutes
Ingredients
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | Pretzels | |
| 4 | thin slices of Emmental cheese (Comté and Gruyère are also good) | |
| 2 | slice(s) | good-quality cooked ham |
| 2 | eggs | |
| 1 | teaspoon(s) | black cumin (optional) |
| 1 | bunch | chives |
| 1/2 | bunch | parsley |
| Sea salt flakes | ||
| Black pepper, freshly ground | ||
| Olive oil | ||
- Preheat the oven to 180 °C. Cut the pretzels in half lengthwise, fill them with cheese and ham, and place them on a baking sheet lined with parchment paper. Crack the eggs and carefully let them slide into the gaps of the pretzels as if into a mold.
- Sprinkle with sea salt flakes, ground black pepper, and black cumin (if used). Slide into the oven and bake until the cheese is melted, the egg whites are set, but the egg yolk is still runny – about 10 to 15 minutes.
- Meanwhile, prepare the salsa. Finely chop the herbs with a sharp knife, place them in a small bowl, and stir in some olive oil, but only enough to bind the herbs and make the mixture spoonable.
- Season with salt. Garnish the finished pretzels with the salsa and serve immediately.
