Italian breakfast baguette
Bernard Muscat's wine recommendation: if served in the evening or as brunch, a soft and elegant red wine from central Italy -
San Giovese di Romagna DOC, or a Chianti Brolio Reserva (M. Demajo).
For 2 people, you will need:
A little inexpensive olive oil for frying, two eggs, a long baguette, five cherry tomatoes (halved), one tablespoonful of good extra virgin olive oil, four slices of Parma ham, some fresh basil leaves, freshly ground black pepper.
In a pan with a lid, heat a dash of oil and break in the eggs. Put the lid on and leave the eggs to cook over a very gentle heat for about four minutes, until the whites have set but the yolks are still softly runny. Meanwhile, split the baguette in half along the length and grill it lightly. Fry the cherry tomatoes for about two minutes until they soften. Line the inside of the baguette with Parma ham, place the fried eggs on top, spoon the cherry tomatoes over and scatter with basil. Grind on some black pepper and serve immediately.
Neapolitan-style bruschetta with Maltese bread
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