What happens when the crunchiness of Sardinian bread meets the flavors of the garden? A surprising, light, and very easy-to-prepare dish is born! Today, I’ll bring you into the kitchen with me to prepare Carasau Bread with Broccoli and Eggs.
It’s the ideal solution when you’re looking for an original alternative to the usual omelet or classic vegetable side dish.
High-quality ingredients, a few minutes for steaming and you’re done. And don’t forget: nothing goes to waste from the broccoli scraps, I’ll show you how to reuse them!
Below, as always, I leave you more delicious recipes to try, and then we’ll get right under the photo to discover how to prepare Carasau Bread with Broccoli and Eggs!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Steaming, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Carasau Bread with Broccoli and Eggs
- 8 sheets carasau bread
- 1.1 lbs broccoli
- 4 eggs (medium)
- 2.8 oz Sardinian pecorino cheese (grated)
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
- 2 cups cups vegetable broth (to moisten the bread)
Tools
- 1 Steamer
- 1 Pot
- 4 Cocotte single serving
Preparation of Carasau Bread with Broccoli and Eggs
1- Prepare the broccoli: Clean the broccoli by removing the florets (set aside the scraps for other preparations like soups or sauces). Steam the florets for about 4-5 minutes: they should remain firm and bright green.
Once ready, put them in a bowl and season with a drizzle of oil and a pinch of salt.
2- Prepare the bread base: Bring the vegetable broth to a boil. Tear the carasau bread into pieces and arrange it on the bottom and sides of 4 individual cocottes. Moisten the bread with a few tablespoons of hot broth:
the bread should soften slightly but not swim in the liquid. (Tip: save some dry bread crumbs to add at the end for an extra crunchy touch).
3- Cook the eggs: In a non-stick pan with a drizzle of oil, cook the sunny side up eggs. Salt and pepper to taste, making sure to leave the yolk soft and runny.
4- Assemble the cocottes: Distribute the broccoli florets over the moistened bread. Gently place an egg in the center of each cocotte on top of the broccoli.
5- Final touch and serving: Sprinkle everything with plenty of Pecorino cheese and, if you like, place the cocottes under the oven grill for 1-2 minutes to melt the cheese.
Finish with a sprinkle of fresh pepper and the crunchy carasau crumbs set aside. Serve immediately!
💡 Tasty Variations for Carasau Bread with Broccoli and Eggs
“Sarda Doc” Version: You can add a pinch of saffron to the broth used to moisten the bread: it will give an incredible aroma and a beautiful golden color.
Autumn Variation: If it’s not broccoli season, try with cubed pumpkin sautéed with rosemary or sautéed mushrooms. The egg and mushroom pairing on carasau is a true delicacy.
Spicy Touch: If you like a strong taste, add some fresh chili or spicy oil on the broccoli. Alternatively, spread a layer of ‘nduja on the carasau before moistening it with the broth: the heat will melt it, creating a stunning contrast with the sweetness of the broccoli.
Extra Protein: To make the dish even richer, you can add slices of crispy speck (pan-fried without fats) or strips of smoked salmon to place on top of the egg just before serving.
✨ Tips for a Chef’s Result
Broth Temperature:
Broth Temperature: Make sure the broth is boiling when you pour it over the bread. If it’s lukewarm, the carasau will become mushy instead of softening ‘at heart’, risking remaining too tough on the edges.
The Perfect Egg: For a perfect sunny side up egg with a well-cooked white but runny yolk, use a lid on the pan for the last 30 seconds of cooking. The steam will cook the upper part of the white without needing to flip the egg.
Leftover Bread: If you have small pieces of carasau bread left at the bottom of the package that are too small to make layers, don’t throw them away! Toast them in a pan with oil and oregano and use them as ‘croutons’ to scatter over the cocotte for crunchiness.
Creative Serving: If you don’t have cocottes, you can prepare this recipe in a large baking dish as if it were a carasau bread lasagna, then cut it into squares, but remember that in this case, you need to be very quick to serve to keep the yolks from breaking!
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FAQ (Questions and Answers) Carasau Bread with Broccoli and Eggs
Can I replace carasau bread with guttiau bread?
Absolutely yes! Guttiau bread is the already seasoned version with oil and salt of the carasau. If you use it, just be careful not to overdo the salt in the seasoning of the broccoli and the egg, as the base will already be flavorful.
The carasau bread stays too soft or too hard, what should I do?
The secret lies in the broth: it must be boiling and added by spoonfuls. It shouldn’t “drown”. If you prefer a contrast of textures, soak well only the center of the cocotte and leave the edges of the bread sticking out dry: they will become very crispy in the oven!
Can I prepare the cocottes in advance?
You can prepare the broccoli and broth in advance. However, I advise against soaking the bread or cooking the egg too early: carasau bread tends to become too soft if it stays in contact with liquids for hours, and the sunny side up egg is perfect only if eaten freshly made with the creamy yolk.
What can I use instead of vegetable broth?
If you want a more neutral flavor, you can use simple salted boiling water. If you want a stronger taste and are not following a vegetarian diet, meat broth goes very well with the egg and cheese.
I don’t have cocottes, how can I present the dish?
You can compose the dish directly on the serving plate: quickly soak the bread by passing it through a tray with broth, lay it on the plate, and layer the ingredients. Or, as we said, use a single dish and create “nests” of broccoli where you will place the eggs.
