Montlebon toast
The slices are finished with grated Comté, then browned in the oven.
Last modified on: March 29th 2020
Keywords for this recipe:- 1
75 g cooked Morteau sausage - 2
100 g Onion fondue - 3
2 tablespoons olive oil - 4
3 slices bread - 5
50 g Bechamel sauce - 6
50 g Comté cheese - Total weight: 455 grams
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 2 min.
Stage 3 - 3 min.
Stage 4 - 2 min.
Stage 5 - 2 min.
Stage 6 - 2 min.
Stage 7 - 10 min.
Stage 8
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 100 % | 1,840 170 % | 180 30 % | 1,240 60 % | 5,200 60 % |
| Per 100 g | 60 20 % | 400 40 % | 40 6 % | 270 10 % | 1,140 10 % |
| Per slices | 90 30 % | 610 60 % | 60 9 % | 410 20 % | 1,730 20 % |
- For 3 slices : 2.46 €
- Per slices : 0.82 €
Onion fondue
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Cooked Morteau sausage
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Bechamel sauce
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Comté cheese
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