Ingredients | Serves 1
Preparation method
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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
Altre deliziose idee per te
10 mins preparation
Robo 1938
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
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