1,459 easy and fully explained recipes, with +66K photos and 78 videos

Melting Epoisses on toast

Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.

205 K 2× 4.1/5 (26 reviews)

1 hour 30 min. difficulté

Easy

5.85 €

4 toppeds toast

7 Ingredients

Last modified on: May 10^th 2014

For 4 toppeds toast, you will need:

1 4 slices bread
2 1 tablespoon butter
3 2 tablespoons dry white wine
4 200 g potatoes
5 2 tablespoons oil
6 4 slices smoked ham
7 100 g Époisses
Total weight: 700 grams

Change these quantities to make:

2 toppeds toast 4 toppeds toast 8 toppeds toast 12 toppeds toast

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 20 min.

Cooking: 1 hour 7 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Cut 4 slices bread, but not too thick.

Butter the slices lightly and sprinkle with 2 tablespoons dry white wine.

Stage 2 - 40 min.

Boil 200 g potatoes and when cooked, peel and slice.

Stage 3 - 8 min.

Heat 2 tablespoons oil in a frying pan on medium heat.

When the oil is really hot, fry the potato slices on both sides.

Set aside.

Stage 4 - 4 min.

Use the same pan to fry 4 slices smoked ham for just a few seconds on each side.

Preheat the oven to 210°C (420°F).

Stage 5 - 3 min.

Distribute the ham over the slices of bread.

Stage 6 - 3 min.

Arrange the sliced potatoes on top.

Stage 7 - 3 min.

And finish with the cheese.

Put in the oven for about 15 minutes.

Stage 8 - 15 min.

Take out of the oven as soon as the cheese has fully melted and is lightly browned on the top.

Serve immediately, with a good green salad if possible.

Remarks

You can replace the Espoisse with another kind of cheese. I prefer one that is both soft and well-flavoured (Saint Nectaire, Saint Marcellin, Mont d'Or...) but it's just as good with Comté or Cheddar.

And to drink?

Legend has it that Espoisse was Napoleon's favourite cheese, and he apparently liked to wash it down with a Gevrey-Chambertin. So, open a bottle of this and you'll dine like an emperor.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	320 RDI=120 %	2,340 RDI=220 %	150 RDI=20 %	1,700 RDI=90 %	7,120 RDI: 90 %
Per 100 g	50 RDI=20 %	340 RDI=30 %	20 RDI=3 %	240 RDI=10 %	1,020 RDI: 10 %
Per topped toast	80 RDI=30 %	580 RDI=60 %	40 RDI=5 %	420 RDI=20 %	1,780 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Sulfites

How much will it cost?

For 4 toppeds toast : 5.85 €
Per topped toast : 1.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Cooking sugar

Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3^rd 2019485 K4.9 45 min.

Express sauerkraut

Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
February 21^th 2011357 K 13.9 2 hours 25 min.

Saucipain

Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.
October 24^th 201764 K3.8 4 hours 30 min.

Gratin of Endives with Mont d'Or

This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.
February 14^th 201652 K5 60 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.65 M 74.3 4 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

All my best wishes of success go with you...
Posted by jh february 22^th 2011 at 15:32 n° 2
So far it appears no-one has survived to comment. I am about to try the recipe and, with luck, return to comment. Hello goodbye.
Posted by Davide february 20^th 2011 at 20:28 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.