List of Ingredients
- 11 OZ. of green beans
- milk
- 5 OZ. of fontina or similar cheese
- panko or bread crumbs
- 2 TBSP. of pumpkin seeds, chopped
- 1 TBSP. of gomashio
- 6 of eggs (room temperature)
- 1 of egg yolk
- Flour
- Peanut oil
- Extravirgin olive oil
- Salt
Method
Bring a pot of water to boil without any salt, and boil the eggs for 5 minutes (use a timer to do this, because a difference of even a few seconds could ruin the result; the egg white will be cooked while the yolk will remain liquid). Drain the eggs with a slotted spoon and cool them in cold water.
Clean the green beans and cook them in boiling water with a little bit of salt for 12-14 minutes, then drain them and toss them with a drizzle of extra-virgin olive oil and a pinch of salt. Cut the cheese into cubes. Bring the milk to a gentle boil in a saucepan, then add the diced cheese and stir to dissolve. Remove the mixture from the heat and blend it with a teaspoon of flour and an egg yolk, obtaining a yellowish cream. Mix the seeds, gomashio and panko bread in a bowl. Beat 2 more eggs in another bowl with a pinch of salt.
Peel the boiled eggs very gently, roll them in the flour, then in the beaten eggs and finally in the mixture of bread crumbs and seeds; fry them in peanut oil in a small pot one at a time for 1 minute each and drain them on paper towels. Spread the cream of cheese in bowls, place the green beans on top, then 1 fried egg and leaves of arugula as you like.