Italian Eggs Benedict with Panisse and Pesto
Imagine a sunny morning in Tuscany, where the sunny flavors of the Mediterranean blend with the gentleness of a modern brunch. This recipe is a true love letter to Italy, reinventing Eggs Benedict with a golden chickpea flour panisse, typical of Liguria. You'll love the melting texture of the panisse contrasting with the runny yolk of the poached egg, all enhanced by an intense pesto alla genovese. It's a dish that sings of the sun, perfect for impressing your guests at a Sunday brunch. Get ready for a unique taste journey, where every bite is a feast for the senses!
Ingredients
- chickpea flour150 g
- water500 ml
- extra virgin olive oil4 tbsp
- salt1 pinch
- black pepper1 pinch
- eggs4 large
- pesto alla genovese4 tbsp
- arugula1 handful
- grated parmesan50 g
- white wine vinegar1 tbsp
Instructions
- 1
Prepare the panisse: mix chickpea flour with water, salt, and pepper in a saucepan. Cook over low heat for 10 minutes, stirring constantly until thickened. Spread the mixture on an oiled baking sheet and let cool for 30 minutes in the refrigerator.
- 2
Cut the panisse into rectangles 8 cm by 4 cm. Heat olive oil in a skillet and fry them for 3 minutes on each side until golden and crispy. Drain on paper towels.
- 3
Prepare poached eggs: bring a pot of water to a simmer with vinegar. Create a whirlpool with a spoon, crack an egg into a bowl, and gently pour it into the center. Cook for 3 minutes, then remove with a slotted spoon. Repeat for each egg.
- 4
Assemble: place two crispy panisse rectangles on each plate. Add a spoonful of pesto on top, then place a poached egg on each panisse.
- 5
Sprinkle with grated parmesan and a few arugula leaves. Serve immediately, drizzled with a little olive oil if desired.
- 6
Pair with an espresso or mint tea for a perfect Italian brunch.
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