A seemingly simple and also very tasty dish.

Two ingredients but a great flavour: Poached Egg on Agretti

 Tools

• 1 pot 3-4 litres

• 1 saucepan

• 1 knife

• 1 cutting board

.skimmer

Ingredients for 2 people:

• 1 tuft of  agretti /monk’s beard

• 2 fresh eggs

• Salt

• Wine vinegar 1 tbsp

• Balsamic vinegar (optional)

                                        Procedure

At the same time, let’s deal with the

Uovo in Camicia (poché egg)poached egg

which is so cute even though it seems so hard to do.

I really like the Italian name of this way of cooking an egg because it’s like egg in a shirt

Pour the water into a saucepan with high sides and heat it by adding the vinegar.

Lower the heat when it reaches a boil.

Then break the egg into a small bowl and create a vortex in the water, stirring with a spoon. Gently pour the egg into the center of the whirlpool and leave to cook until the egg white forms the so-called “shirt”, i.e. it has coagulated becoming white and soft to the touch: it will take about 3-4 minutes.

When the egg is ready all you have to do is take it out of the water with a skimmer. Place it on absorbent paper to eliminate excess water and let it cool

At the same time, let’s deal with the

AGRETTI

We have already talked about this very special vegetable in our post ”What is Italian Agretti?” and honestly, as soon as they appear at the greengrocer, we are very happy.

To prepare the agretti the important thing is to cut the final part, wash them and then blanch them in boiling salted water with a pinch of salt. 5 minutes and they are ready

Once the agretti have been drained, let’s dedicate ourselves to the composition of the dish, arrange the agretti at the base of the dish, in the shape of a nest, arrange the poached egg on top, salting it a little

If you like a sour and full-bodied flavour, you can pour a drop of Modena balsamic vinegar over the egg, otherwise add some pine nuts , pumpkin or sesame seeds and paprika.

Simple dish perfect for a breakfast or another simple meal full of flavours.

Ever tried?