Este prato rústico é a prova de que os ingredientes mais simples podem criar a refeição mais reconfortante e deliciosa. Croutons caseiros, aromatizados com alecrim e azeite, são a base perfeita para o sabor intenso do queijo gorgonzola e a riqueza de um ovo estrelado. É uma forma genial de transformar pão do dia anterior numa refeição rápida, cheia de sabor e personalidade.

Ingredientes

  • Miolo de um bom pão cortado em cubos.
  • 1 Ramo de alecrim (folhas finamente picadas)
  • Oregãos QB
  • Flor de sal QB
  • Pimenta preta
  • Azeite virgem extra
  • Queijo gorgonzola
  • 1 Ovo estrelado

Preparação

  1. Num recipiente de forno coloque o pão em cubos, regue com um generoso fio de azeite, adicione as ervas aromáticas e misture tudo muito bem.
  2. Leve ao forno pré aquecido a 180 graus até o pão ficar crocante e dourado.
  3. Retire do forno, Tempere com uma pitada de flor de sal, pimenta preta, adicione o queijo gorgonzola em pequenos bocados e finalize coroando com o ovo estrelado.

Ready to turn a few simple ingredients into an incredibly satisfying and rustic meal? Here is the English version.

Rosemary Croutons with Gorgonzola and a Fried Egg

This is comfort food at its most beautifully simple. It’s a dish that takes humble bread and elevates it into a magnificent meal with just a handful of well-chosen ingredients. Imagine this: crunchy, golden croutons, fresh from the oven, infused with the woody aroma of rosemary and good olive oil. These are then topped with nuggets of creamy, pungent Gorgonzola that begin to melt from the residual heat, all crowned with a perfectly fried egg whose runny yolk creates a luxurious, instant sauce.

It’s the perfect dish for a quick lunch, a light supper, or even a sophisticated brunch. It’s also one of the best ways imaginable to use up stale bread, transforming something that might have been thrown away into the star of the show. The contrast of textures and flavours is what makes this so special—the crunch of the bread, the creaminess of the cheese, and the richness of the egg.

While the combination of rosemary and Gorgonzola is a classic, feel free to experiment. You could add some crispy bacon or pancetta along with the cheese, or serve the croutons over a bed of wilted spinach. Any strong, creamy cheese would work well here—think Taleggio, Roquefort, or a sharp Stilton.

Ingredients

  • Cubes of bread from the middle of a good loaf
  • 1 sprig of rosemary (leaves finely chopped)
  • Dried oregano, to taste
  • Fleur de sel (or flaky sea salt)
  • Freshly ground black pepper
  • Extra virgin olive oil
  • Gorgonzola cheese
  • 1 fried egg

Method

  1. In a baking dish, place the bread cubes, drizzle with a generous amount of olive oil, add the herbs, and mix everything together very well.
  2. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) until the bread is crispy and golden.
  3. Remove from the oven, season with a pinch of fleur de sel and black pepper, add the Gorgonzola cheese in small pieces, and finish by crowning it with the fried egg.

Tips:

  • For the best croutons, use a good quality, sturdy bread that is a day or two old. It will hold its shape better and become crunchier.
  • For an extra layer of flavour, you can rub the warm croutons with a cut clove of garlic as soon as they come out of the oven.
  • The secret to a perfect fried egg is a hot pan. This helps to get crispy, lacy edges while keeping the yolk perfectly runny.
  • This dish is all about the contrast of textures, so be sure to assemble it and serve immediately while the croutons are still warm and crunchy.