Sardinian Pane Frattau

(serves 2 | 20 minutes | easy)

A lesser-known traditional dish from the Italian region of Sardinia—the perfect brunch recipe for any egg lover out there. The recipe requires using pane carasau, a thin and crispy type of bread produced in Sardinia. If you want to add an extra zing of flavour, use pane guttiau – the seasoned version of the bread – instead.

6 sheets of pane carasau – 1 can of passata – 2 eggs – grated Parmigiano – salt and pepper 

  1. In a shallow pan, place two fingers of water and turn the heat onto high.
  2. In a separate pan heat up the passata.
  3. When the water is simmering, place one sheet of pane carasau at the time in it for no more than 10 seconds—just enough time for the bread to soften. 
  4. Crack the two eggs into two separate glasses, then bring a small pot of water to boil and add a pinch of salt. Gently drop in each egg and check them after a couple of minutes with a spoon. You want to poach them so make sure not to overcook them or the yolk won’t be runny. Once the yolk is of your desired consistency, remove each egg with a slotted spoon and place on a few sheets of kitchen paper, to remove the excess water. 
  5. On a plate, place one layer of bread followed by a few spoonfuls of passata. 
  6. Then add the poached egg, some more passata and as much grated cheese as you wish. 
  7. Top everything with the two remaining layers of softened bread.