VITTORIA ALATA

FOR THE EGG SANDWICH

4 eggs

8 slices of 3 cm thick wholemeal bread (3 slices with holes)

200 g sliced bacon or other sliced meats

15 g Vittoria Alata cheese

40 g butter

FOR THE HAM

400 g cooked ham

SPREADABLE EMULSION OF VITTORIA ALATA

30 g milk cream

50 g water

200 g sunflower oil

200 g grated Vittoria Alata cheese

White apple vinegar

5 g dry nutritional yeast

FOR THE COMPOSITION OF THE DISH

Sandwich

Emulsion

Ham

FOR THE EGG SANDWICH

Grease the frying pan.

Place the slice of bread with a pastry cutter in the centre of the bread pan.

Place the bacon, grated Vittoria Alata and the whole egg in the middle.

Allow to brown and congeal for a few minutes.

Turn the product and continue cooking.

FOR THE HAM

Slice the ham.

VITTORIA ALATA SPREADABLE EMULSION

In a tall, narrow conical bowl, pour the cream into the water.

Operate the immersion blender so that everything is aerated.

Pour in the oil.

Blend until the desired consistency.

Pour in a teaspoon of apple vinegar to stabilise the emulsion.

Add the Vittoria Alata and the dry nutritional yeast and mix everything together.

DISH COMPOSITION

Place a slice of toasted bread on the base.

Spread with Vittoria Alata emulsion.

Arrange the slices of ham.

Arrange the slices of bacon in a veil.

Lastly, cover with the egg bread.