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Breakfast

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Sliced Bresaola
, finely sliced
Eggs
Fresh Mixed-Color Endives
Lemons
Parmesan Cheese
Extra Virgin Olive Oil
, divided
Sea Salt & Black Pepper

Egg Ribbon Salad

From Jamie Oliver's 5 Ingredients
Total time: 15 min
Servings: 2
Equipment: Stove
  • 7/4 oz. Sliced Bresaola, finely sliced
  • 4 Eggs
  • 2 Fresh Mixed-Color Endives
  • 1 Lemons
  • 1/3 oz. Parmesan Cheese
  • 1 tbsp. Extra Virgin Olive Oil, divided
  • 1/8 tsp. Sea Salt & Black Pepper
  • Arrange the bresaola slices on your plates. Beat the eggs well. Get a 10-inch non-stick frying pan nice and hot on a medium heat, then add a drizzle of olive oil and wipe it around and out with a ball of paper towel.
  • Pour in just enough egg to thinly cover the base of the pan, swirling it up around the sides and pouring any excess back into your bowl, almost like an egg pancake.
  • As soon as it's set, use a rubber spatula to ease it away at the sides, and out onto a board. Repeat with the remaining egg. Cool, roll up, and finely slice.
  • Trim and finely slice the endives. Dress with the lemon juice and ½ a tablespoon of extra virgin olive oil, then toss with the egg ribbons, taste, and season to perfection with sea salt and black pepper.
  • Pile everything in the center of the bresaola, shave over the Parmesan, then finish with a little extra virgin olive oil.