Bacon and Eggs

Bacon and Eggs - Ponti


Ponti Glaze with Balsamic Vinegar of Modena
120 gr bacon cut in thick strips
4 eggs
4 slices brown bread
80 gr rocket salad
4 slices provola cheese
extra virgin olive oil
salt and pepper to taste
Bacon and Eggs - Ponti


Bacon and Eggs - Ponti


Preheat the oven to 200° C.
Line 4 mold cups with the bacon slices.
Place the brown bread seasoned with oil, salt and pepper in the bottom of each.
Add a slice of provola cheese, coarsely chopped rocket salad leaves and top with an egg.
Add salt and pepper to taste and bake for about 5 minutes.
Remove mold cups from the oven and let them cool for a few minutes.
With the help of a spatula, reverse each one of them on a serving dish.
Dress with Ponti Glaze with Balsamic Vinegar of Modena and serve.

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