Català
4 PAX - Time 25 min
Utensils: Mandoline, Oven with tray
INGREDIENTS
ELABORATION
Preheat the oven to 180 °C.
Tidily arrange the sliced courgette on an oven tray.
Season with Pons Selección Familiar EVOO Arbequina oil.
Put the tray into the oven for about 10 minutes. When the 10 minutes have passed add to a plate.
Arrange the courgette harmoniously on the plate like a mosaic.
Add the poached egg*.
Dress with the tomato and almond pesto.
Add the fresh cheese to the dish.
Garnish with some rocket leaves.
Dress with Pons Selección Familiar EVOO Arbequina oil.
To finish add some drops of Pons Merlot Vinegar.
Add a good pinch of salt and some vinegar to a separate pan with a litre of boiling water and bring to boil. Break the eggs one by one into a bowl, create a whirlpool in the water
at about 85/90ºC, and slide each egg into the whirlpool. Allow the eggs to cook for 2 to 4 minutes (depending on size) and set aside.
Ingredients
Directions
Preheat the oven to 180 °C.
Tidily arrange the sliced courgette on an oven tray.
Season with Pons Selección Familiar EVOO Arbequina oil.
Put the tray into the oven for about 10 minutes. When the 10 minutes have passed add to a plate.
Arrange the courgette harmoniously on the plate like a mosaic.
Add the poached egg*.
Dress with the tomato and almond pesto.
Add the fresh cheese to the dish.
Garnish with some rocket leaves.
Dress with Pons Selección Familiar EVOO Arbequina oil.
To finish add some drops of Pons Merlot Vinegar.
Add a good pinch of salt and some vinegar to a separate pan with a litre of boiling water and bring to boil. Break the eggs one by one into a bowl, create a whirlpool in the water
at about 85/90ºC, and slide each egg into the whirlpool. Allow the eggs to cook for 2 to 4 minutes (depending on size) and set aside.