Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, garlic croutons in wine toasted egg. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
These garlic croutons are the perfect topping for Alice Waters' Baked Goat Cheese Salad, but they pair well with most salads. Watch them closely—toasted can go to burnt in just a few minutes. Remove from the oven and set.
Garlic croutons in Wine toasted egg is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Garlic croutons in Wine toasted egg is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have garlic croutons in wine toasted egg using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Garlic croutons in Wine toasted egg:
- Get 2 Bread slices
- Make ready 1 Egg
- Get 1/2 cup Port wine
- Prepare 1 Betal leaf
- Take Pepper powder as needed
- Take Salt as needed
- Take 2 cloves Garlic
- Get Olive oil
- Get butter
Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Classic combination of eggs, garlic and cheese make for a rich, yet fresh lunch dish, from BBC Good Food. Dress the lettuce in fresh Caesar salad dressing (we like Florette).
Instructions to make Garlic croutons in Wine toasted egg:
- Heat port wine and betal leaf in a saucepan and let the wine boil. Meanwhile gently break open the egg directly into the pan without breaking the egg yolk. Spoon a bit more wine till the egg is half cooked. Place the barely cooked egg in a serving plate. Sprinkle salt and pepper on the egg.
- Put butter in a skillet and turn to medium heat. Add finely chopped garlic and let the color change. Reduce the heat to low and toast the bread slices till it turns crusty and golden orange in color. Place the croutons alongside the poached egg
- Garnish with spring onions
Toss the salad, croutons and lettuce in the dressing along with slices of avocado and divide between. For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form.
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