Other

Ingredients

• 1 Bunch of coriander
• 1 Bunch of pennyroyal
• 4 Garlic cloves
• Coarse salt
• Olive Oil
• 1.5 L Water
• 400 gr Homemade bread
• 4 Eggs

Preparation

In a mortar, crush the coriander, the pennyroyal, the garlic cloves and the coarse salt, making a paste.

Poach the eggs and reserve the water. Put the herbs mixture in a serving dish.

Drizzle with olive oil and boiling water where you previously poached the eggs.

Stir the mixture and add the bread, cut into slices or cubes.

*Recipe provided by the Tourism and Hotel Business School of Lisbon, based in the traditional recipes of Maria de Lourdes Modesto