Pan bagnat

Name: pan bagnat
Total time: 20 min
Yield: 4
Ingredients: 4 egg; 4 roll hard white bread; 6 tablespoon Aioli; 6 tomato; 8 anchovy fillet

Ingredients

4 egg
4 roll hard white bread
6 tablespoon Aioli

6 tomato
8 anchovy fillet

Directions

Boil the eggs in 10 minutes.
Let the eggs scare, by immersing them in cold water, peel them and cut into slices.
Cut the white bread roll open and brush the cut surfaces with aioli.
Cut the tomatoes into slices.
Cover the bottom of the bread rolls with half of the slices of tomato.
Halve the anchovy fillet.
Put slices of egg, anchovy fillet and finish with slices of tomato.
Cover the filled bread with the top of the buns and press slightly.