Fried Eggs with SMOKED LOIN JC MACKINTOSH

Fried Eggs with Smoked Loin JC Mackintosh. This dish is an adaptation of the famous spanish dish traditionally made with Iberian ham, but in this case prepared with smoked loin of bluefin tuna.

Ingredients
40 gr sour potato (washed and fried)
2 eggs
25 gr Payoyo cheese
60 gr JC Mackintosh Smoked Tuna Loin
15 gr garlic oil
c/s Parsley
c/s flake salt
c/s sweet paprika from La Vera

Preparation
1. Cut the potatoes into very thin slices, wash them very well and leave them in cold water for a few hours.
2. Fry at 180º until golden brown and add salt.
3. Serve on a plate with two fried eggs on top, slices or cubes of JC Mackintosh Smoked Tuna Loin.
4. We finish with garlic oil, parsley, paprika and flake salt.

Buy Now

Morrillo

Morrillo

Smoked Belly

Smoked Belly

Galete

Galete

Smoked Loin Carpaccio

Smoked Loin Carpaccio

Belly

Belly

Crumbs

Crumbs

Strips

Strips

Smoked Line

Smoked Line

Smoked Loin

Smoked Loin

Smoked Belly Carpaccio

Smoked Belly Carpaccio

Upper Loin

Upper Loin

Lower Loin

Lower Loin

Facera

Facera

Parpatana

Parpatana

Carpaccio Selection

Carpaccio Selection

C/ Batalla del Salado, 39. Tarifa 11380. Cádiz. España | info@jcmackintosh.es | Tel: (+34) 956 68 53 93

© JC Mackintosh. Todos los derechos reservados

ATUN ROJO DEL ESTRECHO SL en el marco del Programa ICEX Next, ha contado con el apoyo de ICEX y con la cofinanciación del fondo europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.

Al utilizar nuestros servicios, aceptas el uso que hacemos de las cookies. Ver Términos y Condiciones

Al visitar este sitio, acepta el uso de cookies para ofrecerle los mejores servicios posibles.