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Melting Epoisses on toast

Name: Melting Epoisses on toast
Prep time: 19 min
Cook time: 1 h 7 min
Total time: 1 h 26 min
Yield: 4 toppeds toast
Cuisine: French
Ingredients: 4 slices bread; 1 tablespoon butter; 2 tablespoons dry white wine; 200 g potatoes; 2 tablespoons oil; 4 slices smoked ham; 100 g Époisses

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.

220 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

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 %

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.

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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

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