Volantino

EGGS: A SPECIAL FOOD Do you know why my friend the egg and I form a winning team? Because we make a balanced dish when combined with cereals or their derived products (e.g. bread), and contain protein, starch fibre, minerals, and many vitamins. TRY THIS RECIPE! THE RECIPE Sliced bread Eggs Fresh asparagus Parmesan cheese flakes Garlic Fresh thyme White wine vinegar Extra virgin olive oil Black pepper Salt 320 g 4 800 g 200 g 4 cloves to taste 4 spoonfuls 40 ml to taste to taste* HOMEMADE BRUSCHETTA WITH ASPARAGUS, DROWNED EGG AND PARMESAN CHEESE FLAKES INGREDIENTS FOR 4 PEOPLE 30 MINUTES + COOKING TIME METHOD 1 | Clean the asparagus by removing the fibrous stalk and remove any soil residue with the help of a damp cloth, then cut them in half lengthways. Sauté a clove of garlic with extra-virgin olive oil in a non-stick pan. Add the asparagus and cook for about 6 minutes over medium-low heat. Season with fresh thyme leaves and black pepper. Set aside; 2 | Toast the slices of bread in the oven at 200° using the grill mode; 3 | Prepare the drowned eggs (one at a time): fill a pan with 300 mL of water and the white wine vinegar and heat. When the water reaches boiling point, create a vortex by whisking in the same direction. Break the egg in a bowl and pour into the centre of the vortex. Cook for no more than two minutes; * SALT TO TASTE: Salt is naturally present in food. It is recommended limiting salt when preparing or seasoning dishes. The maximum daily salt intake should be 5g for adults to prevent the onset of disease. To reduce salt, try using alternatives for flavouring, you’ll soon get used to less salt. Check the labels to avoid too much salt! 1 teaspoon = 7 g salt