Recipes

Mollet egg, brioche, mushrooms and parmesan emulsion
For 5 people
Preparation time: 30min
Ingredients /

Parmesan emulsion :

Parmesan 100g

Milk 300g

Garlic clove 2 units

Butter 50g

Thyme

Garnish :

Paris mushrooms 500g

Spinach leaves 200g

Shallots 50g

Parsley 1 / 2boot

Garlic 2 cloves

Chopped roasted hazelnuts 50g

Butter 50g

Raw material :

Organic open-air egg 5units

Whole brioche 5 slices

Half-salted butter 50g

Process :

COOKING SOFT EGGS:

 

Put the water to boil in a sufficiently large saucepan.

When boiling, gently place the eggs in the water.

Cook 5min30s

Cool instantly under cold water

Shell the eggs and store them in the refrigerator in a box with cold water

Tip: Let the eggs cool for a while in the water, about 30 minutes, before peeling them. Then remove the shell in cold water this will facilitate the peeling.

 

PARMESAN EMULSION:

 

Boil the milk with the garlic and thyme.

Add the Parmesan and let infuse for 1 hour.

Remove the garlic and thyme and mix with the cold butter.

Season.

 

GARNISH :

Set aside 100g of Paris mushrooms and 50g of spinach leaves.

Cut the rest of the mushrooms into quarters.

Chop the shallots, garlic and parsley.

In a hot pan, put the butter to melt.

When the butter is brown, add the cut mushrooms. Salt.

When they reach a good color, reduce the gas and add the shallots and garlic. Finally add the spinach leaves, parsley and hazelnuts.

TOASTED BRIOCHE:

Cut 5 nice slices of brioche.

Toast them on both sides in a pan with the salted butter.

 

FINISH:

 

Heat the soft-boiled eggs in boiling water for 2min.

In the bottom of the plate, place the slice of brioche.

Add the garnish to the brioche.

Place the hot soft-boiled egg on the filling.

Make shavings with the remaining mushrooms.

Sprinkle the mushroom shavings and spinach leaves on the plate.

Finish with the Parmesan emulsion.

Enjoy.

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6 Grand'Rue 

06140 Tourrettes-Sur-Loup, France

09 86 26 63 79

spelt.lerestaurant@gmail.fr

 

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