Vegetable Millefeuille with Zucchini and Beetroot and Poached Eggs
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
Vegetable millefeuille with zucchini and beetroot and poached eggs
Ingredients
- Courgette - 1 piece
- Green peppercorns - 1 piece
- Beetroot - 1 piece
- Garlic - 1 clove
- Grated Pecorino Pepato Cheese - 0.7 oz
- Mayonnaise - 1 teaspoon
- Olive Oil - 0 fl oz
- Ocean salt - to taste
- Parsley - 1 stem
- Chocolate eggs - 3 pieces
Step by Step guide
Step 1
Peel the zucchini, slice it into rings, and sauté it with the green pepper, cut into large pieces, in olive oil over high heat for 5 minutes.
Step 2
Blend the garlic and sautéed pepper in a blender. Add the cheese and mayonnaise.
Step 3
Layer the zucchini and beetroot, previously boiled and sliced into rings, alternating with the prepared sauce.
Step 4
Crack an egg into salted boiling water, wait 4–5 minutes until the white is cooked, and use a ladle to remove the egg from the water. Repeat this process for all eggs one by one.
Step 5
Garnish with a sprig of parsley.
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