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    Fresh baby spinach, toasted multigrain bread, poached egg, shelled walnuts, grape tomatoes and Grana Padano shavings

    Group 393Easy
    Group 3824 people
    T220 min
    Lactose free


    • 200 g rustic multigrain bread
    • 4 eggs
    • 100 g Grana Padano
    • 200 g baby spinach
    • 150 g grape tomatoes
    • 50 g shelled walnuts
    • extra virgin olive oil
    • apple cider vinegar
    • salt
    • pepper


    STEP 1

    Slice the bread and toast on a hot grill.

    STEP 2

    Divide the ingredients into 4 bowls as in the photo: the baby spinach, halved grape tomatoes, walnuts, toast and shavings of Grana Padano.

    STEP 3

    Fill a small pot with water, add a tablespoon of vinegar and bring it to the boil. Swirl the water round using a tablespoon and place the shelled egg in the centre, leave to cook for a few minutes and then drain the poached egg with a slotted spoon. Repeat for the other eggs.

    STEP 4

    Arrange an egg in each bowl, dress the whole dish with olive oil, salt, pepper and serve immediately.