The Cube Eggs Benedict with lemongrass
Persons
2
Preparation time
Difficulty
Cost
Recipe created by :
Dominique Trémureau, Baker Expert Asia Pacific
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 4 x 30 g croissants
- 2 cubic non-stick moulds with lid, 6 cm / 6 cm
- 2 quail eggs
- 6 Chinese spinach leaves
- 1 slice of smoked salmon
Lemongrass Hollandaise sauce
- 3 lemongrass stems
- 40 g of butter
- 1 egg yolk
- 5 ml lemon
- Sichuan pepper
Preparation steps
- Crush two lemongrass stems and then finely chop
- Make the Hollandaise sauce by incorporating the various ingredients
- Wash the spinach leaves, then drain them. Make two balls, then flatten to get two 2 cm disks
- Poach the quail eggs. Cut the salmon into squares
- Make a wide cut on the underside of the croissant and place the croissant in the bottom of the mould
- In the middle, put a disk of spinach, 3 squares of smoked salmon and then the poached egg
- Make a wide cut on another croissant, then place it in the mould. Put the lid on
- Bake in a ventilated oven for around 20 minutes at 180°
- Remove from the mould, make a cut on the underside of the croissant and, using a piping bag, insert the lemongrass sauce. Decorate with half a stem of lemongrass
