Alberto's Jumbo Bruschetta

Ingredients for 4 servings:

• 4 slice(s) farmer’s bread, large
• 3 eggs
• 3 beefsteak tomatoes
• 2 balls of mozzarella
• 3 spring onions
• 1 clove(s) garlic
• 100 ml cucumber juice (from jarred cucumbers)
• 100 ml olive oil
• 1 tbsp mustard, medium hot
• 1 tbsp parsley
• salt and pepper
• Parmesan, sliced
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the eggs hard and chill. Mix the mustard, pickle juice, sugar, salt, and pepper in a mixer until the mustard has dissolved. Add the olive oil and mix until the liquid reaches a creamy consistency (the mustard acts as an emulsifier). Halve the eggs and add the yolks to the dressing and mix until dissolved. Finely chop the spring onions and egg whites and stir in with the crushed garlic. Dice the tomatoes and mozzarella, finely chop the parsley, and mix together. Season with salt and pepper. Fry the bread slices in a pan with a little olive oil on both sides until crispy, then season with salt. Place the bread slices on a plate and generously scatter the tomatoes and mozzarella on top. Place the dressing and other ingredients lengthwise on top, then pour the sauce on top and garnish with shaved Parmesan cheese.