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.
- In a shallow pan, place two fingers of water and turn the heat onto high.
- In a separate pan heat up the passata.
- 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.
- 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.
- On a plate, place one layer of bread followed by a few spoonfuls of passata.
- Then add the poached egg, some more passata and as much grated cheese as you wish.
- Top everything with the two remaining layers of softened bread.