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Saturday, 15 June 2019

Pastrami & Poached Egg Pide

Pastrami & Poached Egg Pide
  • 8 slices of pastrami (cut into bite size pieces)
  • Large handful of grated cheddar cheese
  • 2 poached eggs
  • 4 cornichons, sliced thinly lengthways
  • Small handful of rocket leaves
  • Turkish pepper flakes
  • Rapeseed vinaigrette 
  • White wine vinegar
  • Melted knob of butter
  • Portion of pide dough (enough for two pide)


Make up a portion of pide dough as per my previous pide recipe and form into two boat shapes. 

Preheat the oven to 220 degrees.  Place your prepared dough onto a baking sheet, scatter the cheese over each pide then top with the chopped pastrami and cook in the oven for around 7 minutes.  In a pan of boiling water add a good couple of splashes of white wine vinegar and drop in two eggs and leave for 3 minutes then remove with a slotted spoon and set aside.

Once the pide are cooked, remove from the oven, top each with a poached egg, cornichon slices, rocket and a sprinkle of Turkish pepper flakes and lastly a drizzle of the vinaigrette then get stuck in.

This recipe will not disappoint, another one to add to my list of favourite dishes!  The toppings for these pide are endless, what would you fancy?

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