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.