Egg in crispy crust with bacon on a bed of salad, a perfect dish to impress everyone at a Sunday brunch. A fast, simple and impressive recipe, with the Samurai touch.
Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 10 minutes
Doses for: 4 people
Ingredients
Eggs 5
Bacon 4 slices
Breadcrumbs q.s.
Milk q.s.
Fontina cheese 40 g
Extra virgin olive oil, Sunflower seed oil, Salt q.s.
Salad 60 g
Bean sprouts q.s.
Edible Flowers q.s.
Gourmet skewers
Method
Boil 4 eggs for about 6 minutes and 30 seconds in a pot with salted water.
Immediately cool the eggs under cold running water to prevent them from overcooking.
Peel the eggs and put them aside.
Whisk the remaining egg with a pinch of salt.
Now dip the 4 eggs in the beaten egg and in the breadcrumbs, and fry them in hot sunflower seed oil for a few seconds until they become golden brown.
Fry the bacon separately in a non-stick pan with a drop of extra virgin olive oil.
In a saucepan, melt the fontina cheese with a little milk. (The quantity of milk is optional, depending on how thick we want the fondue).
Plating
Place the salad on the plate. Create an imaginative composition, placing the egg and the bacon on a Samurai Gourmet skewer.
Pour the fondue over the egg to complete the decoration.
