Italian Eggs Benedict with Panisse and Pesto
Imagine a sunny morning in Tuscany, where the sunny flavors of the Mediterranean blend with the gentleness of a modern brunch. This recipe is a true love letter to Italy, reinventing Eggs Benedict with a golden chickpea flour panisse, typical of Liguria. You'll love the melting texture of the panisse contrasting with the runny yolk of the poached egg, all enhanced by an intense pesto alla genovese. It's a dish that sings of the sun, perfect for impressing your guests at a Sunday brunch. Get ready for a unique taste journey, where every bite is a feast for the senses!
- Temps: 35 min
- Portions: 4
Source: bantajcuisine.com
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Ingrédients
- chickpea flour
- water
- extra virgin olive oil
- salt
- black pepper
- large eggs
- pesto alla genovese
- handful arugula
- grated parmesan
- white wine vinegar