- 4 slices of bread
- 200 g smoked eel
- 80 ml olive oil
- 1 clove of garlic
- Salt and pepper to taste
Preparation and cooking time - 20 minutes
Using a mortar and pestle or a blender together the garlic and the olive oil and spread on the slices of bread. Put a non-stick pan over low heat and warm the eel to draw out its natural fat. Remove the eel from the pan and add the bread to flavor it with the eel fat.
Increase the heat and bake the bread on both sides. Meanwhile, bring water to boil in a saucepan. Line a soup plate with cling film, brush it with a little olive oil and crack an egg in the middle. Lift the four edges of the cling film to create a pouch.
Dip the cling film with egg in the boiling water for around 3 minutes. Place a slice of bread on a serving plate, arrange over a piece of smoked eel fillet and top it with poached egg.