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Pan bagnat
 
 
4 ServingsPTM20 min

Pan bagnat


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Directions

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

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Nutrition

650Calories
Sodium0% DV0g
Fat77% DV50g
Protein44% DV22g
Carbs9% DV28g
Fiber0% DV0g

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