Bruschetta with poached egg
1 serving
7 minutes
Eggs Benedict bruschetta is a harmony of crispy bread, tender egg, and the spicy notes of mustard, mayonnaise, and greens. This recipe combines the sophistication of a French breakfast with Italian charm. Originally, bruschetta emerged in Italy as a simple peasant snack where bread was toasted and topped with fresh ingredients. Here it gains elegance through the poached egg cooked in a film that preserves its perfect texture. Seasoned with sea salt, sesame seeds, and chili pepper, this toast reveals a richness of flavor nuances. The yolk flows smoothly over warm ciabatta, creating a unique gastronomic symphony. Bruschetta is perfect for morning enjoyment or as an elegant appetizer before the main course. Its simplicity in preparation makes it accessible while the combination of flavors is delightful.
1
Toast the slice of bread on a dry hot pan on both sides.
- Ciabatta: 1 piece
2
Place the plastic bag in a cup and grease the inside with olive oil.
3
Crack an egg inside.
- Chicken egg: 1 piece
4
Add a pinch of salt, then tie the bag.
- Sea salt: to taste
5
Send the package into boiling water. After 3 minutes, transfer it to a plate and carefully (be careful: it's hot!) remove the package.
6
Spread butter on the bread.
- Butter: 1 piece
7
Then with mustard.
- Dijon mustard: 1 teaspoon
8
Then add mayonnaise.
- Mayonnaise: 1 tablespoon
9
Cover with greens.
- Arugula: 6 stems
10
Place an egg on top and make a cut in it to let the yolk flow out a bit.
- Chicken egg: 1 piece
11
Sprinkle with sesame and season with chili pepper, salt can be added to taste.
- Sesame: 0.5 teaspoon
- Ground chili pepper: to taste
- Sea salt: to taste