Emmentaler French toast with compote

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Ingredients

Ingredients for 2 Portions

500 g ripe apricots
4 tbsp. water
2 tbsp. sugar
2 tsp. lemon juice
2–3 eggs
3–4 tbsp. milk
A little ground salt, nutmeg or pepper
4 slices bread (whole-grain, farmhouse or St. Gallen bread)
200 g coarsely grated Emmentaler AOP
Cooking butter

Star of the dish
Emmentaler AOP Organic Mild/Classic

Preparation

Halve the apricots and remove the stones. Bring the water, sugar and lemon juice to the boil. Add the apricots, cover and cook on a low heat until they start to become soft. Cover and leave to stand.

Beat the eggs and add in the milk. Add a little seasoning. Just before serving, dip both sides of the bread slices in the egg and milk mix, making sure that they take up the liquid.

Rub cooking butter on a large, non-stick pan and heat. Place around a quarter of the cheese in the pan for each slice of bread, lay a slice of bread on top and fry on a medium heat. Sprinkle a quarter of the Emmentaler AOP on top. As soon as the bottom is golden brown, turn and fry the other side.

Serve the French toast with the apricot compote.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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