Pan bagnat recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 245 calories / serving
  • Healthy
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Hollow out the bottom halves of the bread rolls. Boil the eggs in a large saucepan of water for 12 minutes. Drain and run under cold water, then peel and slice into discs. Place a mixture of spinach and lettuce leaves in the hollowed out base of the bread roll.

Top with slices of egg, tomato and a few anchovy fillets. Sprinkle over some finely sliced celery and a few black olives. Top with some tuna chunks and garnish with a few sprinkles of dried oregano.

Top with the top half of the bread rolls and season with salt and black pepper. − Serve immediately.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, always ensure eggs are cooked until the whites and yolks are solid.

  • Ingredients

  • 4 crusty white rolls, halved
  • 1 thin stick celery, finely sliced
  • 2 eggs
  • 1tbsp whole black olives
  • 8 preserved anchovy fillets, drained
  • 50g baby spinach leaves
  • 50g curly lettuce, prepared into small leaves
  • 1 beef tomato, sliced horizontally
  • 200g canned tuna chunks, drained
  • salt
  • pepper
  • sprinkle of dried oregano, to garnish
  • Energy 1035kj 245kcal 12%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 3g 3%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 29.5g Protein 20.7g Fibre 2.9g


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