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Autumn toast
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 305
  • Fat about 18g
  • Carbohydrates about 22g
  • Protein about 11g
This is needed
This is needed for 8 pieces
Pea and lamb’s lettuce spread
  • 40 g lambs' lettuce (e.g. baby lamb’s lettuce)
  • 150 g frozen peas
  • water, boiling
  • 2 tsp sesame seeds
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 3 tbsp olive oil
Miso mushrooms
  • 3 tbsp olive oil
  • 1 tbsp miso paste
  • a little pepper
  • 300 g mixed mushrooms, halved if necessary
Egg and bread
  • 8 slices bread
  • 4 fresh egg
  • water, boiling
  • 2 tbsp olive oil
Topping
  • 125 g plain organic cream cheese
  • a little sea salt
  • 30 g lambs' lettuce (e.g. baby lamb’s lettuce)
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And that's how it's done
And that's how it's done
Pea and lamb’s lettuce spread
Blanch the peas in boiling water for approx. 2 mins., refresh in ice-cold water, drain, place in a blender. Add the lamb’s lettuce and all the other ingredients up to and including the salt, puree until smooth.
Miso mushrooms
Combine the oil, miso paste and pepper. Mix in the mushrooms. Heat a non-stick frying pan, fry the mushrooms in batches for approx. 3 mins. until golden brown, turning occasionally. Remove, keep warm.
Egg and bread
Soft-boil the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel. Brush the slices of bread with the oil, fry in the same pan for approx. 2 mins. on each side until golden brown.
Topping
Cover half of the bread slices with the spread and the rest with the cream cheese. Add the mushrooms and/or eggs, top with the lamb’s lettuce. Season with salt.