Tuesday: Bread gratin

The idea started with looking for a way to use up some stale bread leftover from this weekend. Other parameters that came into the decision making were the presence of some sage in the fridge and the apples sitting on the counter in the kitchen. From there it was just a matter of figuring out which type of smoked pork I was going to use, a decision that was made easy by the sale on smoked "rippli" at Coop this week.

Scramble a couple eggs with an equal volume (or maybe a bit more) of milk. Add some chopped sage, salt, black pepper, and freshly grated nutmeg. Stir in some cubed (stale) bread and mix well. Add diced onion, diced apple, and diced smoked pork and transfer to a gratin dish. Grate on some more nutmeg, cover, and bake at 175C for about 30 minutes. Remove the foil, top with grated gruyere, and bake another 20 minutes or so, until the cheese is brown and bubbly. Serve hot.

Great stuff.

We ate this with a big green salad and some cauliflower I cooked in olive oil with chopped peppers.