Junior chef
Utensils
Apron
Bowl
Fork
Frying pan
Knife
Rolling pin
Spatula
Tablespoon
Teaspoon
Timer
Whisk
deep plate
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the toast
Roll the slices of toast slightly thinner with a rolling pin.
To fill the toasties
Mix the squash puree with the curry, season. Spread the squash puree over the slices of toast. Remove the thyme leaves and scatter on top. Place half of the ham on 4 of the slices of toast, add the cheese, season, top with the remainder of the ham. Cover with the remaining 4 slices of toast (squash side down). Press down gently, press the edges together firmly.
To fry the toasties
Beat the eggs in a deep dish, dip the toasties in the egg. Heat the clarified butter in a non-stick frying pan. Fry the toasties for approx. 2 mins. on each side, weighing them down with a plate.
| Serve with: | Salad |
|---|
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