Open-face grilled sourdough sandwich with poached egg

Open-face grilled sourdough sandwich with poached egg

  1. Fry the slices of bread in a pan or oven with a little olive oil to make it crunchy.
  2. Lightly cook the spinach with olive oil, garlic, salt and pepper and distribute the spinach over the bread slices.
  3. Top with baked tomatoes cut into wedges and chopped feta cheese.
  4. A poached egg goes on top just before serving.

Tips:

  1. Always use fresh eggs as the egg white of older eggs has a tendency to spread out during poaching, and add around 2 tbsp. of vinegar per 1.5 litres of water. The water mustn't boil, but maintain a temperature of around 60-70 0C when the eggs are in.
  2. Don't forget to remove the stem of the spinach leaves. And quickly fry them in a hot pan to maintain the fresh green colour.
Contact
Lantmännen Unibake USA

5007 Lincoln Avenue

 

Suite 300             

 

Lisle, IL 60532

 

 

630-963-4781
Customer Service

Call us at the above number or

Send us an e-mail

Copyright Euro-Bake 2018 | Privacy Policy

Unibake