Poached egg with chicory served with croutons

Total time required
15 mins preparation
Difficulty
Low

Ingredients | Serves 1

  • 10 ml
    Wine vinegar
  • 90 g
    Chicory in ROBO oil
  • a. r.
    Salt
  • 2 g
    Garlic
  • 20 g
    Home-made bread
  • 10 g
    Parmesan cheese
  • 6 gr
    Extra virgin olive oil
  • 45 g
    Fresh tomatoes

Preparation method

  1. Cut the bread into cubes and toast it in a small pan with a clove of garlic. In a small saucepan, bring the water to a boil at about 80°C. Add salt and vinegar, then stir to create a vortex and pour in the eggs, turning the white over the yolk with the aid of a skimmer. Cook for about three minutes. Remove the chicory from its cooking liquid and quickly sauté it in a frying pan with the tomatoes; then arrange the poached egg in the centre of a plate and garnish with the toasted croutons. Add a sprinkling of Parmesan cheese and pepper.

Prepared with ROBO products

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