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Egg and Pestocia Batta with Mozzarella

Egg and Pestocia Batta with Mozzarella

Cooking Time10 m
Ingredients10
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
Ciabatta, pesto and mozzarella are a combination that always feels right, and with air-dried ham, it becomes a little extra good. This is a sandwich that is quick to add together, with flavors that meet without messing to it. Skip the ham if you want to make it vegetarian.

  • Categories

    BrunchSnack

  • Yields

    4Servings

  • Cooking Methods

    Kokt

Ingredients

4 servings
  • Step: 1
    2 pc ciabatta bread
  • Step: 2
    4 pc eggs
  • Step: 3
    2 pc buffalo mozzarella
  • Step: 4
    4 pc crownary chef heart in oil (work grilled)
  • Step: 5
    1 dl green pesto
  • Step: 6
    8 slice air-dried ham
  • Step: 7
    basil leaf to garnish
  • Step: 8
    1 msk olive oil
  • Step: 9
    flingsalt
  • Step: 10
    new ground black pepper

Instructions

  • Step: 1
    Soften the eggs about 5 minutes. Flush them in cold water.
  • Step: 2
    Share the mozzarella in the middle. Cut the crown cocks in smaller pieces.
  • Step: 3
    Half the bread. Fight the bread halves golden brown in oil in a pan. Width of pesto.
  • Step: 4
    Put the mozzarellan on one side of the bread, the egg on the other and the ham in the middle. Distribute the crown collision over the sandwich.
  • Step: 5
    Cut an incision in the egg shortly before serving so that the creamy yellow runs out. Garnish with basilica leaves. Call over some oil. Sprinkle over fling salt and ground over black pepper.

Näring

Serving Size4serving

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