187-artwork
187-artwork

Soft Eggs on Country Toast

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October 15, 2015

Ingredients

8 eggs

country bread

arrugula

1 tablespoon fresh chopped parsley

FOR PARMESAN SPREAD

½ cup shredded parmesan cheese

¼ extra-virgin olive oil

1 teaspoon fresh garlic paste

1 tablespoon olive oil from the anchovy filet jar

zest of 1 lemon

½ cup fresh parsley

Directions

1Preheat the oven to 350F.

2Put the country bread slices for 4 minutes, or until they get sedately golden-brown color.

3In a Vitamix Blender add the ½ cup shredded parmesan cheese, ¼ extra-virgin olive oil 1 teaspoon fresh garlic paste, 1 tablespoon olive oil from the anchovy filet jar, zest of 1 lemon, ½ cup fresh parsley.

4Secure the lid. Turn machine on High, 4-10 for 4 seconds and stop.

5Soft boil the eggs for 4-5 minutes. Serve it over parmesan-anchovy toast with arugula salad on the side.

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