In a new installment of his acclaimed program Open Kitchen on Antena 3, Karlos Arguiñano, the renowned Basque chef, surprised with a recipe that combines simplicity and exquisiteness: mollet eggs with panadera potatoes and peppers. This dish, intended for four people, not only promises to be a delicious option but also easy to prepare.
To prepare the dish you need some ingredients that can easily be found in any home: extra virgin olive oil, potatoes, green peppers, onions or chives, garlic, eggs and salt.
To prepare the recipe, the first thing to do is prepare the base of the dish, which is a bed of vegetables. To do this, you must peel and cut the potatoes into slices. You must also cut the peppers in half and then into 2 centimeters thick slices, having previously removed the stem and seeds.
The onions are also julienned and finally peeled and two cloves of garlic are cut in half. These vegetables are seasoned and cooked for about 15 or 20 minutes. This way you can even reach the perfect texture.
Next you have to prepare the star part of the dish: the mollet eggs. You have to cook the eggs for 4 or 5 minutes in hot water. After this time they must be removed and immersed in a bowl with cold water and ice to stop the cooking. To peel them, it is recommended to gently tap the shell with a spoon, it is crucial to preserve the inner texture of the egg.
The final presentation is an appetizing composition: the bed of potatoes, onion and pepper serves as the base for the mollet egg, cut in half for an exceptional visual and taste experience. This balanced dish, full of vegetables, carbohydrates and proteins, becomes the perfect choice for a full lunch or a light dinner.
