Preserved Lemon, Anchovy Vin, Crouton, Parmigiano-reggiano, Farm Egg Recipe

Directions

1. 1

   Prepare the Anchovy Vin

   In a blender, combine preserved lemons (rinds only), anchovy fillets, olive oil, and garlic. Blend until smooth. Adjust seasoning with salt and black pepper to taste. Set aside.

2. 2

   Make the Croutons

   Preheat the oven to 375°F (190°C). Cut the crusty bread into bite-sized cubes. Toss them with olive oil, salt, and pepper. Spread the bread cubes on a baking sheet and bake for about 10-15 minutes, or until golden brown and crispy.

3. 3

   Cook the Farm Eggs

   In a pot of boiling water, gently lower in the eggs and cook for about 6-7 minutes for a soft-boiled egg. Remove from water and place in an ice bath for a few minutes. Once cooled, peel the eggs carefully.

4. 4

   Assemble the Dish

   On a plate, place the croutons as a base. Drizzle with the anchovy vinaigrette. Halve the soft-boiled eggs and place on top. Grate Parmigiano-Reggiano cheese generously over the eggs and croutons. Finish with a sprinkle of fresh parsley.