The dish looks almost like eggs with bacon, but it is instead poached eggs with a potato cream simulating the egg white and topped with onions in acidulated water (like for a giardiniera ) of two types: Giarratana and Tropea. A vigorous grating of black pepper and Maldon salt completes the dish.
The recommended pairing is with Alta Mora, Etna Bianco 2020 by Cusumano.
At I Banchi, we serve only the best. Photo Credit: Giuseppe Bornò.