Potato Casserole with Eggs and Mushrooms

Have fun preparing this mushroom dish!

Ziemniaki zapiekane z jajami i grzybami Make potatoes with skin, peel and cut into slices.

Stew the mushrooms in a little water until soft, chop them, put the clear soup aside. Fry the onion in a little bit of butter. Cut the eggs into slices.

Butter an ovenproof dish and sprinkle with breadcrumbs. Alternate layers of onion, potatoes, mushrooms and eggs, seasoning with pepper and salt after each layer.

Mix mushroom broth and sour cream together, pour over the casserole. Bake in heated oven for fifteen to twenty minutes.

Cool and turn out before serving.

Serving: Leaf salad, raw vegetables

Variation Replace the fresh mushrooms with 30 g of dried mushrooms, soak them for an hour.

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