Egg Panino


Rating: 3.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

A more wonderful asparagus recipe:

In a shallow saucepan, bring water to a boil. Grease small ramekins and break the eggs one by one. Now poach the ramekins in the water bath form and closed. When the eggs are cooked, cool them in the water bath. Then turn them in breadcrumbs and roast them in a frying pan with a little bit of olive oil, turn them on the other side and drain them on a paper towel.

Remove the peel from the bottom third of the asparagus spears only and cut the woody ends into small pieces. Cook al dente in boiling hot salted water for 5 min, rinse and drain well.

Cut the tomatoes in half. Fry the ham slices in oil until crispy, drain on kitchen roll.

Mix the remoulade with 3 tbsp milk and stir until smooth.

Cut bread in half horizontally, drizzle with oil and place in stove and lightly crisp.

Halve the asparagus spears and mix them with the tomatoes in a baking dish, cut the bread from the stove and add it to the mixture, stirring it all together. Chop the chervil and add to the mixture.

Arrange the lettuce on a platter and drizzle with the dressing, place the eggs on top and crumble the fried Schicken and sprinkle on top.

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