VITTORIA ALATA
Vittoria Alata cheese “french toast”
INGREDIENTS
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
PREPARATION
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.