Stamatis Marmarinos, the chef of the emblematic hotel in the island of Spetses, Poseidonion Grand Hotel, suggests an ideal idea for weekend’s brunch, egg with propyra bread! See the recipe below.

Ingredients

• 2 fresh eggs
• 150 grams. of propyra bread diced

For the warm Greek salad:

• 75g. red cherry tomatoes
• 50 g. cucumber
• 50 g. onion
• 20g. green pepper
• 1 large tomato, grated
• 50 g. of feta cheese
• salt and fresh pepper
• little fresh oregano and thyme
• 120 ml extra virgin olive oil

Score the tomatoes and dip them in boiling water and immediately on ice, to peel them more easily. In a frying pan with olive oil, add the onion and the peppers cut into cubes and slightly saute them. Add the remaining ingredients, stirring constantly. Add salt and pepper and finally pour the grated tomato, feta cheese and aromatics. Bake for a while so that they stay crisp.

Fry the eggs in olive oil, and when they are done, add the bread to fry it a bit too. Serve by putting over the propyra croutons, the warm salad and the eggs above the salad.

Via www.bostanistas.gr

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From: Anthi Sasmatzoglou

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