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Old Viennese Egg Bread with Mountain Cheese | Crispy & Hearty
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15 min
Quick
Gurkerl Küche
Ein herzhafter Wiener Frühstücksklassiker neu interpretiert: Kräftiges Bauernbrot in würziger Eiermilch goldbraun in Butter herausgebacken, überzogen mit geschmolzenem österreichischem Bergkäse und garniert mit frischem Schnittlauch. In 15 Minuten zubereitet – herrlich knusprig, deftig und authentisch alpenländisch.
Preparation method
Preparation
In a wide, shallow bowl, whisk the eggs thoroughly with the whole milk, a pinch of fine salt, freshly ground black pepper, and a pinch of grated nutmeg using a fork. Finely grate the mountain cheese with a grater. Wash the fresh chives, pat dry, and cut into fine rings.
Place the slices of farmhouse bread one by one into the prepared egg-milk mixture and let them soak for about 30 to 60 seconds on each side so that the crumb soaks evenly while the bread remains intact.
Pan-Frying & Melting
Heat a large pan over medium heat, gently melt the butter, and let it foam up. Carefully place the soaked bread slices into the foaming butter.
Chef's tip
It is best to use a day-old, hearty farmhouse bread with a dense crumb. Older bread absorbs the egg-milk mixture perfectly without becoming soggy and develops an extra crispy crust when fried in butter.
For those who like it even more savoury, you can season the mountain cheese with a pinch of ground caraway before melting or roast thin red onion rings in the pan alongside.
Ingredients
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