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Pan Bagna with Egg

Discover the delectable fusion of flavors in our Sardine Pan Bagna with 8 Minute Egg. This dish spotlights the rich, savory taste of sardines, harmonizing beautifully with the creamy garlic confit, vibrant basil pesto, and velvety mayonnaise. Topped with a perfectly poached egg, each bite delivers a satisfying blend of textures and tastes. Ideal for a gourmet breakfast or a sophisticated brunch, this recipe transforms simple ingredients into an extraordinary culinary experience.

SARDINE BAGNA 

INGREDIENTS
1 can sardine & lemon preserved
2 pc garlic confit
2 tbs mayonaise

 


BASIL PESTO

INGREDIENTS
2.50 oz-wt herb basil  (2.5 oz after picking leaves) 
0.75 oz garlic peeled
4.00 oz olive oil arbequina

METHOD:
1. Pick 2.5 oz of basil leaves.
2. In an 8 quart sauce pot, bring 4 quarts of water with 2.5 oz salt to a boil.
3. Place the basil leaves in a basket and submerge the basket in an ice bath.
4. Place the basket into the water and blanch the basil for 10 seconds.
5. Remove from the water and place the basket back into the ice bath and cool down.
6. When cold, press the basil to remove all the water. 
7. Place all the ingredients in the Vitamix Arbequina oil first and puree to a smooth pesto. 
8. Keep refrigerated.

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