Catalan Farmer’s Breakfast

Final presentation
• 5oz / 140g  steak
• 4oz / 1 link Breakfast Chorizo
• 2 pcs / ½ order of Pan Con Tomate
• ½ baked potato
• 2 T / 40g garlic aioli
• 3oz / 84g Escalivada
• 1 fried egg
• 1 oz / 28g salsa verde morunos

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Final presentation:

• Over a grill or a plancha cook both ribeye and chorizo. Steak should be cooked to medium rare. Let the steak rest for a couple minutes before slicing.
• Heat up baked potato in the oven. Cut in half, keeping the aluminum paper wrapped. Put 2 tbsp of garlic allioli and finish with maldon salt, extra virgin olive oil and black pepper.  
• Toast “pan de cristal”.  Bread should be crunchy on the outside and a little soft on the inside. Spoon tomaquet on top, finish with maldon salt and extra virgin olive oil.    
• Fry egg on a small nonstick saute pan with a little olive oil. Sunny side up. Season the egg with kosher salt & cracked black pepper.
• In a bowl and with vegetables room temperature, mix onion, eggplant and pepper cut in big pieces with olive oil, salt, pepper and sherry vinegar.
• Place salsa verde on a ramequin.
• Plate as pictured.