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Brioche with ham, cheese and mushrooms by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time50’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

1 medium brioche or bun, cut into slices 2 cm each

30 gr. salted butter, finely chopped

2 tablespoons olive oil

2 cups mixed mushrooms, coarsely chopped

250 gr. whipping cream

250 gr. milk

3 eggs

salt and pepper

2 teaspoons dried thyme

2 tablespoons mustard

¼ teaspoon chili

150 gr. ham

150 gr. grated cheese

some sesame 


Recipe Directions

1. Preheat the oven to 180 ° C.

2. Heat the olive oil and the butter in a large wok over medium heat. Add the mushrooms. Cook for 2-3 minutes until they change colour, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes.

3. In a large bowl, whisk together the sour cream, milk, the salt, the pepper, the thyme, the eggs, the mustard and the chili. Dip the slices of brioche one by one in the mixture and put them in order in the pyrex. Sprinkle with the ham pieces, the grated cheese and the fried mushrooms. Put the remaining mixture into the pyrex. Finally, sprinkle with a little sesame.

4. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes or until the brioche turns brown on top. Serve hot.

Recipe Note: If you make it a few days before: Complete the recipe by step 4. Keep it in the refrigerator for up to 3 days. 

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