BOMBER TOAST
Cassette bread, San Nicola PDO Coppa, thin omelet, Salad and Mayonnaise.

At the Stoves…
We prepare the thin omelet. The recipe refers to two servings.
Open two eggs in a bowl and beat them lightly with a fork. Add salt pepper and 20 g cheese. Place a nonstick frying pan on the stove and grease it with a little oil. Using a stock ladle, scoop out a small amount of the beaten eggs and set them over low heat for 4 to 5 minutes, covering with a lid. While cooking, move the pan around so that the omelet does not stick to the bottom. Helping yourself with a serving plate, flip the omelet over and continue cooking for another 3 minutes.
Once ready transfer to a plate lined with paper towels to absorb excess oil and let cool.

We assemble the Toast…
We toast the slices of Pan Carrè in the toaster oven. We lay slices of thinly sliced San Nicola Coppa on the bread and add the thin omelet. We scatter the mixed salad leaves and a few clumps of mayonnaise without overdoing it!

Taste and #GoodEat!

You can find Artisanal PDO Coppa and all San Nicola cold cuts at www.parmaegusto.com