Homemade bread bruschetta with vignarola and poached egg Garland of bread with cotechino

The homemade bread bruschetta with vignarola and poached egg they are a rich and substantial appetizer, complete from a nutritional point of view. Quick and easy to prepare, they are perfect for opening a lunch, a dinner with friends or for brunch.

Vignarola is a typical side dish of Lazio cuisine, whose fresh ingredients are available all at the same time for a few weeks a year, in late spring. Of course, you can use them instead frozen broad beans and peas.

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As for the choice of bread, you can indulge yourself among homemade, wholemeal, multigrain, rye or enriched with oil seeds: if the bread is homemade, it’s even better! The important thing is that the crumb is also consistent in order to “support” the sauce, and that the beautiful thick and generous slices to be held easily in the hand. For an optimal result of the dish, cook the eggs just before serving the bruschetta, so that they remain warm inside.

OTHER TASTY RECIPES

: Bruschetta with fruit, mozzarella and raw ham; Bruschetta with aubergine cream, peppers, olives and capers; Bruschetta with tomato

Execution
average
Preparation time
10 min
Cooking time

20 min

Portions

4

How to prepare: Homemade bread bruschetta with vignarola and poached egg

Preparation Bruschetta of homemade bread with vignarola and poached egg - Phase 1

Preparation Bruschetta of homemade bread with vignarola and poached egg - Phase 1

To prepare homemade bread bruschetta with vignarola and poached egg, shelled broad beans and peas, clean the artichokes and cut the hearts into slices. Peel and thinly slice the spring onion and brown it with a little oil in a pan. Then add the artichoke and cook while stirring. Continue adding broad beans and peas. Mix and let go for about ten minutes. Deglaze everything with the wine and let the alcohol evaporate. Lastly add the peeled and coarsely chopped lettuce. Salt, pepper, cover and let it go for about ten minutes.

Preparation Bruschetta of homemade bread with vignarola and poached egg - Phase 2

Preparation Bruschetta of homemade bread with vignarola and poached egg - Phase 2

In the meantime, grill the slices of bread on a very hot pan or on a grill pan on both sides until they are golden and crispy. Distribute them in four individual plates and cover them with plenty of vignarola, letting the excess fall on the plate. Boil some water in a saucepan with the tablespoon of vinegar. When it starts to boil, lower the heat so that the water gently quivers. With a wooden spoon create a whirlpool in the water, stirring quickly and slide an egg (without shell) into the center of the whirlpool, taking care not to let the yolk come out, using the wooden spoon. A poached egg will need to form. Drain it delicately with a slotted spoon and place it on one of the croutons. Proceed in the same way with the other three eggs.

Preparation Bruschetta of homemade bread with vignarola and poached egg - Phase 3

Ultimate the homemade bread bruschetta with vignarola and poached egg with a drizzle of raw oil, pink pepper and serve.

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