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Eggs Bismark

Ingredients for 4 people:

  • 4 eggs
  • 16 asparagus
  • 4 pieces of cheese Raschera
  • 2 tablespoons of extra virgin olive oil
  • 4 small tomatoes to decorate
  • salt



Clean, wash and blanch the asparagus in salted water, drain and arrange in a radial pattern into 4 serving plates; Raschera cut the cheese into cubes and place in the center of the radius of asparagus on each plate.

In a pan put to heat extra virgin olive oiled, break the eggs (one at a time for each pot) and fry, being careful not to break the red, then with a spatula, place them above the kitchen raschera cubes. Garnish the dish with cherry tomatoes into wedges, season with salt and finished with a drizzle of extra virgin olive oil.




This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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