Ingredients
For 2 people
- 6 eggs
- 100 g Appenzeller® Extra
- 100 g breadcrumbs
- 1 clove of garlic
- Olive oil
- 1 shallot
- Half a red pepper
- 20 g parsley
- 20 g coriander
- 20 g chives
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- Pepper and coarse sea salt
- Extra: French stick
Preparation
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Cut half a garlic clove and the red pepper into very small pieces. Chop the parsley, coriander and chives finely and mix in the red wine vinegar and olive oil. Season with pepper and coarse sea salt and set aside.
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Put the breadcrumbs in a small pan together with 2 tbsp olive oil and the other half of the garlic. Fry over a low heat until crispy stirring continually. When the breadcrumbs are crispy and nicely browned, remove from the pan and put on a sheet of kitchen roll.
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Fry the eggs in a large frying pan or grill pan. After 1 minute, place a heaped tablespoon of cheese over each egg and leave to melt. Sprinkle a little alongside too so that you get a crispy edge. Remove from the pan and serve.
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Top with the pangrattato, the Chimichurri sauce and serve with French baguette.
Bon
Appétit
Appétit
