Рецепт для воскресного завтрака: яичница-глазунья с беконом и жареным сулугуни
С наступлением холодов легкие завтраки уступают место приемам пищи более серьезным. Начать утро сегодняшнего дня шеф-повар ресторана «Казбек» Мамия Джоджуа, например, предлагает с яичницы-глазуньи с говядиной, беконом и сыром сулугуни.
Ингредиенты:
Яйцо — 2 шт
Масло подсолнечное — 20 мл
Сулугуни — 55 г
Томатный соус — 25 г
Красный базилик — 2 г
Бекон — 30 г
Говяжья вырезка — 30 г
Способ приготовления:
Раскалить сковороду, добавить подсолнечное масло и приготовить яичницу-глазунью. Говяжью вырезку разделить на 3 куска (по 10 г каждый), обжарить на шпажках на сковороде гриль и обернуть беконом. Обжарить сыр сулугуни во фритюре. Выложить яичницу в чугунную сковороду, сверху положить говяжью вырезку, обернутую беконом, и сыр сулугуни, полить все томатным соусом и украсить листьями красного базилика.
По материалам: ru.hellomagazine.com
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