Oua ochiuri cu pesto aglio, olio e peperoncino si buratta este, cu adevarat, o incursiune gourmet la tine acasa. Un mic dejun special poate transforma o dimineata obisnuita intr-o experienta memorabila. Pentru cei care apreciaza preparatele pline de savoare si combinatiile surprinzatoare de arome, am creat o reteta ce imbina oua ochiuri cu pesto aglio, olio e peperoncino, burrata cremoasa, salata de avocado si ceapa verde. Fiecare ingredient, ales cu grija, aduce un plus de gust si textura, rezultand intr-un festin pentru simturi, sofisticat, dar simplu de preparat.

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INGREDIENTE (pentru 1 portie)

• 2 oua
• 2 felii de paine
• 100 grame buratta
• 3 linguri pesto aglio, olio e peperoncino
• 10 grame unt
• 1 avocado
• 2 cepe verzi
• 5 fire patrunjel
• Sucul de la 1/2 lime
• 2 linguri ulei de masline
• Sare

Incepem prin a pregati salata de avocado. Curatam avocado-ul si il taiem in cubulete mici. Adaugam ceapa verde taiata fin, patrunjelul maruntit, un praf de sare, suc proaspat de lime si o lingurita de ulei de masline, amestecand totul usor.

Incalzim o tigaie, pe care o ungem cu putin ulei de masline, si prajim feliile de paine pe ambele parti pana devin crocante si aurii. Le ungem apoi cu sos pesto aglio, olio e peperoncino, adaugand un strat de savoare.

Pentru ouale ochiuri, am optat pentru o varianta mai dietetica, prin gatirea lor in apa. Intr-o tigaie mica, bine incinsa, am adaugat 50 ml de apa si am spart doua oua. Am acoperit tigaia cu un capac si le-am lasat sa se gateasca pana cand albusul s-a inchegat, iar galbenusul a ramas cremos.

Intre timp, am topit 10 grame de unt si am adaugat o lingurita de aglio, olio e peperoncino.

Pentru servire, asezam pe o farfurie feliile de paine crocante unse cu pesto, burrata, ouale ochiuri si stropim cu amestecul de unt si pesto. Alaturi, servim salata de avocado proaspata si o cafea fierbinte, pentru un mic dejun rafinat si plin de savoare.

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English version

Eggs with Pesto Aglio, Olio e Peperoncino and Burrata

Eggs with pesto aglio, olio e peperoncino and burrata is a Gourmet Experience at Home. A special breakfast can turn an ordinary morning into a memorable experience. For those who appreciate flavorful dishes and surprising combinations of tastes, we’ve crafted a recipe that brings together sunny-side-up eggs with pesto aglio, olio e peperoncino, creamy burrata, avocado salad, and green onions. Each carefully chosen ingredient enhances the flavor and texture, resulting in a feast for the senses – sophisticated yet simple to prepare.

INGREDIENTS (for 1 serving)

• 2 eggs
• 2 slices of bread
• 100 grams burrata
• 3 tablespoons pesto aglio, olio e peperoncino
• 10 grams butter
• 1 avocado
• 2 green onions
• 5 parsley sprigs
• Juice of 1/2 lime
• 2 tablespoons olive oil
• Salt

Start by preparing the avocado salad. Peel and dice the avocado into small cubes. Add finely chopped green onions, minced parsley, a pinch of salt, fresh lime juice, and a teaspoon of olive oil, mixing gently.

Next, heat a skillet, brush it lightly with olive oil, and toast the bread slices on both sides until golden and crispy. Spread a layer of pesto aglio, olio e peperoncino on each slice to add a touch of flavor.

For the eggs, chose a lighter option by cooking them in water. In a small, well-heated skillet, add 50 ml of water and crack in the two eggs. Cover the skillet with a lid and cook until the whites are set, leaving the yolks creamy.

Meanwhile, melt 10 grams of butter and mix in a teaspoon of aglio, olio e peperoncino.

To serve, arrange the crispy pesto-topped bread slices, burrata, and sunny-side-up eggs on a plate, drizzling with the butter and pesto mixture. Serve alongside the fresh avocado salad and enjoy with a hot cup of coffee for a refined, flavorful breakfast.

If you enjoyed this recipe for Eggs with pesto aglio, olio e peperoncino, I invite you to try Turkish Poached Eggs with Avocado, Toast Caprese with Poached Eggs‘or Chorizo and Eggs Breakfast Skillet.

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