French Toast Pochiertes Ei und Spinat mit geräuchertem Speck
Persons
2
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 1 Grains Half-Baguette BBC 140gr
- Bleu Blanc Coeur eggs: 4 pieces
- Fresh Bleu Blanc Cœur whole milk: 23 cl
- Fresh square: 60g
- Whole cream: 40g
- Milk powder: 10g
- Poached egg : 2 pieces
- Baby spinach 20g
- Bacon 50g
- Salad: 30g
- Mixed seeds: 20gr
- Dressing 10g
- Marigold flowers
Preparation steps
- French toast: Mix 2 eggs with the fresh milk and 20g crème fraiche, and dip the slices of bread in the mixture.
- Brown the bacon in a frying pan, then remove and gently brown the bread, soaked in the bacon fat.
- Fresh cheese mixture: mix the Carré frais with the powdered milk and 20g of crème fraiche, seasoned with salt and pepper, you can add lemon zest for freshness or chopped aromatic herbs.
- Poach the eggs in lightly vinegared water, making a small swirl in the water and breaking the egg in the middle. Cook the egg at a simmer for 3 to 4 minutes.
- Quickly fry the spinach shoots in a drizzle of oil rich in Omega 3.
- On the warm bread, cover with the fromage frais mixture, add the spinach shoots, then the bacon and finish with the poached egg. Weigh the top of the egg lightly to remove a little of the liquid yolk and arrange on a plate with the salad.
- Salad: make a small salad mesclun with a dressing rich in omega 3, then add crushed seeds (squash, flax, sunflower).
- Decorate the French toast with yellow and orange marigold petals.
