Bruschette di pane di segale e uovo in camicia 👔 
Rye Bread Bruschetta with Poached Egg 👔
Today I wanted to make a light and quick lunch. I bought some rye bread, a red cabbage, a few cherry tomatoes, and in 10 minutes I prepared my light meal 😍
Rye Bread Bruschetta with Poached Egg 👔
Today I wanted to make a light and quick lunch. I bought some rye bread, a red cabbage, a few cherry tomatoes, and in 10 minutes I prepared my light meal 😍
Cooking Instructions
- 1
Slice the red cabbage and use a mandoline to finely shred it. Place it in a salad bowl and dress with lemon juice (from half a lemon), olive oil, and salt. Let it marinate in the fridge. Cut the cherry tomatoes and place them in a deep dish, then dress with olive oil, salt, and marjoram.
- 2
Toast the rye bread on a hot griddle until it's crispy on both sides.
- 3
Pour water into a large pot, leaving 1 1/2 to 2 inches from the top. Turn on the heat to medium and add the white wine vinegar and coarse salt. Once the salt has dissolved and the water starts to boil, lower the heat and use a whisk to stir in the same direction to create a vortex in the water. Crack an egg into a small bowl and gently pour it into the center of the vortex.
- 4
Cook the egg this way for 2 minutes, no longer. You can use a timer. There's no need to stir or move the egg. Prepare the bruschetta with a bed of red cabbage, cherry tomatoes, and green olives. Use a slotted spoon to drain the egg, then place it on the toasted bread. Add pepper to taste and serve your poached eggs hot.
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