Pan-bagnat

Name: Pan-bagnat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 round crusty bread roll; 0.5 clove garlic clove; 1 tbsp extra virgin olive oil; 1 ripe tomato; 1 spring onion; 40 g green pepper; 2 radishes; 20 g black Niçoise olives; 4 anchovy fillets in olive oil; 1 egg; 6 basil leaves; fine sea salt; black pepper

The Niçoise sandwich of the fishermen and market workers: a round crusty roll rubbed with garlic, soaked with olive oil and packed with raw spring vegetables, anchovies, olives and egg, then pressed until the bread drinks up all the juices. No lettuce, no mayonnaise, nothing cooked but the egg.

Snacks Lunch & dinner Vegetarian Under 30 min

25 min15 prep · 10 cookEasy450 kcalper serving

Method

Lower 1 egg into a small pan of gently simmering water and cook 9 minutes, then cool it under cold running water, peel and cut into rounds about 5 mm thick.
Cut 1 tomato into rounds about 5 mm thick, spread them in a sieve set over a bowl, sprinkle lightly with sea salt and leave 10 minutes. Keep the juice that collects — it is what flavours the bread.
Slice 1 spring onion into fine rings, cut 40 g green pepper into thin strips, and slice 2 radishes into thin coins. Everything stays raw.