Italian breakfast - fried eggs with a difference!
Time
Preparation time: 8 min.
The likes of breakfast walkers among us are likely to know the recipe, with us in the area that is certainly the absolute bestseller.
In our shared apartment, we always make a huge pan in the morning after a party, because it's quick, you almost do not need anything and a few mouths pappsatt gets.
One needs for one person with good hunger:
ingredients
- 2-3 eggs
- 1 tomato
- a few slices of thinly cut mozarella (goes great with the bread machine)
- Spices to taste, either just classic salt / pepper or even paprika, a bit of oregano, basil ...
- 1 pan with a lid (for example, just a pot lid)
- Everything goes well with light breads or rolls
preparation
Slice the tomato, sauté for 2-3 minutes in oil, beat the eggs in the pan, when they start to fatten, cover nicely with mozarella. If you can, without gaps (for the optics), druff lid and occasionally prick into a yolk with your finger. Soft = liquid yolk, solid = ... nah? As you like it.
I would salt it after cooking. I fancy somehow that the eggs are then looser. You can either cut off portions or animal impression and slide it in one piece from the pan onto the plate.
Version 1:
In times of Mozarella emergency in the fridge works and it tastes great with thin (!) Parmesan slices!
Variant 2:
For demanding gourmet palates it is recommended to top the parmesan variety with chopped rocket, but definitely not until shortly before serving. Tastes great.
