Pane fritto con uova all’occhio di bue

uova fritte al vapore sopra olio di oliva fritto panePane fritto con uova all’occhio di bue: A parte la pancetta, le uova sono molto popolari come parte di una colazione all’americana.
Il pane fritto è spesso parte di una colazione inglese completa e spesso viene cotto in olio vegetale ordinario. Tuttavia, è molto meglio friggerlo in olio d’oliva.

Ma non solo per la colazione, le uova fritte sono anche perfette per uno spuntino veloce.

uova fritte al vapore sopra olio di oliva fritto pane

Per elaborare questa ricetta di pane fritto con uova all’occhio di bue impiegheremo da circa 5 – 6 minuti.

  • Aggiungere circa 2 cucchiai di olio d’oliva in una padella.
  • Aggiungere un pizzico di sale e agitare tutto intorno la padella per coprire la base, quindi scaldare a fuoco medio-alto.
  • Mentre si sta riscaldando la patella, affettate il pane.
  • Immergere un lato di ogni fetta di pane nell’olio salato, quindi capovolgerlo immediatamente.
  • Fate rosolare su ogni lato per circa 1 minuto fino a doratura, poi mettilo da parte e tienilo in caldo mentre si preparano le uova.
  • Nella stessa padella a fuoco medio, aggiungere un po’ di olio e rompere 2-3 uova.
  • Posizionare immediatamente un coperchio sopra la padella.
  • Ascolta quando le uova cominciano a sfrigolare, spegni il fuoco.
  • Continuare la cottura delle uova e periodicamente sollevate il coperchio fino a quando le uova sono  cotte a vostro piacimento. Questo richiederà 1-2 minuti.

Colazione, Pranzolazione, Uova , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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