BACON AND EGGS

INGREDIENTS (4 servings)

Ponti Glaze with Balsamic Vinegar of Modena
120 gr bacon cut in thick strips
4 eggs
4 slices brown bread
80 gr rocket salad
4 slices provola cheese
extra virgin olive oil
salt and pepper to taste

PREPARATION

Preheat the oven to 200° C. Line 4 mold cups with the bacon slices. Place the brown bread seasoned with oil, salt and pepper in the bottom of each. Add a slice of provola cheese, coarsely chopped rocket salad leaves and top with an egg. Add salt and pepper to taste and bake for about 5 minutes. Remove mold cups from the oven and let them cool for a few minutes. With the help of a spatula, reverse each one of them on a serving dish. Dress with Ponti Glaze with Balsamic Vinegar of Modena and serve.

Cristina Saglietti   http://www.contemporaneofood.com

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PONTI S.p.A. Sede Legale: Via E. Ferrari 7- 28074 GHEMME (NO) - Tel: +39 0163 844 111
P.IVA: 01316650033 - Cod. Fisc. e Reg. Imp.: 03859080636 - R.E.A.: 164176 - Cap. soc. i.v. € 5.000.000,00