Recipe with: ERU Cheese Spread Chèvre

Sourdough roll with goat’s cheese, serrano ham, egg and sun-dried tomatoes

This sandwich gets a surprising twist through the combination of sweet goat’s cheese with sweet serrano ham. The poached egg adds something extra and the sun-dried tomatoes provide a delicious bite.

Ingredients:

  • 4 sourdough rolls
  • White wine vinegar
  • 4 eggs
  • 200 grams ERU Cheese Spread Chèvre
  • 16 slices serrano ham
  • 50 grams sun-dried tomatoes
  • 30 grams baby spinach
  • Salt and pepper (to taste)

This sandwich gets a surprising twist through the combination of sweet goat’s cheese with sweet serrano ham. The poached egg adds something extra and the sun-dried tomatoes provide a delicious bite.

Preparation

  • Bring the water to the boil for the eggs.
  • Add some white wine vinegar and salt to the water.
  • Turn down the heat so that the water stays at around 90°C.
  • Poach the eggs in around 4 minutes.

Method

  • Slice opens the rolls and spread the bottom halves with ERU Cheese Spread Chèvre.
  • Arrange the serrano ham and sun-dried tomatoes over the rolls.
  • Top each roll with a poached egg.
  • Garnish with baby spinach and season with salt and pepper.
  • Replace the top of the sourdough roll and serve.

Discover our recipes

Discover our recipes with ERU Cheese Spread Chèvre Discover our recipes

View all recipes