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Ingredients (4 servings)
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400 g Bio-Roggenbrot
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150 g Frischkäse mit Schnittlauch
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2 Stk. Avocados
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200 g Cherrytomaten
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150 g Bergbaron
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4 Stk. Eier
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Olivenöl, Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees. Place the rye bread on a baking sheet lined with parchment paper and spread evenly with the cream cheese.
- Halve and pit the avocados, cut the flesh into strips and distribute over the bread. Halve the cherry tomatoes and place them on top as well.
- Distribute the Bergbaron cheese over the top and bake the bread in the oven for about 10 to 12 minutes until the cheese has melted.
- Meanwhile, fry the eggs in a pan with a little olive oil until sunny-side up, place them on the baked bread and season with salt and pepper.
