Montlebon toast
The slices are finished with grated Comté, then browned in the oven.
30 min.
Easy
18 slices
6 Ingredients- 1
450 ml cooked Morteau sausage - 2
onion fondue - 3
9 tablespoons olive oil - 4
18 slices bread - 5
300 ml bechamel sauce - 6
300 ml Comté cheese
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 | 1,550 RDI=600 % | 11,010 RDI=1,040 % | 1,020 RDI=160 % | 7,040 RDI=350 % | 29,490 RDI: 350 % |
| Per 100 g | 60 RDI=20 % | 410 RDI=40 % | 40 RDI=6 % | 260 RDI=10 % | 1,100 RDI: 10 % |
| Per slices | 90 RDI=30 % | 610 RDI=60 % | 60 RDI=9 % | 390 RDI=20 % | 1,640 RDI: 20 % |
- For 18 slices : 14.55 €
- Per slices : 0.85 €
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Onion fondue
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