Tight Max Caprese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ciabatta
- 4 tablespoon pesto, red
- 2 large tomato (s)
- 250 g mozzarella
- 8 egg (s)
- 2 tablespoon vegetable cream with olive oil for frying
- a bit salt
- some pepper, more colorful from the mill
- 4 slices cooked ham, Italian, large
- some basil for garnish
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven.
- Cut the ciabatta in four halves and brush each half with 1 tablespoon of pesto. Then place on a baking sheet lined with baking paper and roast in the preheated oven for about 3 to 4 minutes. Rinse and slice the tomatoes, cutting out the green stem. Cut the mozzarella into slices as well.
- In a large, coated pan, heat the vegetable cream with olive oil and fry the eggs in it as fried eggs. Season with a little salt and a few turns of colored pepper from the mill.
- First cover the ciabatta halves with the tomato and mozzarella slices, then season with a little colored pepper from the mill, then cover with the ham slices and finally top with the fried eggs. Serve garnished with a little fresh basil.
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