Ingredients for 2 people:
- 2 eggs
- 2 slices wholemeal bread
- 100 g chard
- 2 slices aged pecorino
- salt
- Ménage à Trois – Emozioneolio extra virgin olive oil
Preparation:
- First cook the chard in unsalted water, squeeze out excess water thoroughly and then sauté in a pan with extra virgin olive oil and garlic.
- In another pan, pour a drizzle of extra virgin olive oil and fry the eggs sunny-side up for about 5 minutes.
- Meanwhile, toast the bread well to assemble the toast.
- Place the chard on the bread, followed by the egg and pecorino shavings.
- Finish with Ménage à Trois extra virgin olive oil.
- Enjoy!
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.