Name: Oeuf Mollet En Croûte De Panko À La Brise Des Vignerons
Cuisine: International
Ingredients: 8 eggs; 60 ml (1/4 cup) of flour; salt and fresh ground pepper; 1/2 cup (125 ml) of bread crumbs panko; 60 ml (1/4 cup) of walnuts, finely chopped; 60 ml (4 tbsp) of butter; 250 ml (1 cup) of fungi varied (white mushrooms, shiitake, oyster mushrooms, cepes, etc. ); 1 shallot, finely chopped; 250 ml (1 cup) of chicken stock; 1/2 cup (125 ml) of cream 15 % to cooking; 250 ml (1 cup) Brise des Vignerons, the crust removed, cut into cubes; 500 ml (2 cups) of spinach leaves; 1 fresh garlic clove, chopped; 1 bottle (4 L or 8 cups) of canola oil; Cooked asparagus tips as a garnish.

Ingredients

8 eggs

60 ml (1/4 cup) of flour

salt and fresh ground pepper

1/2 cup (125 ml) of bread crumbs panko

60 ml (1/4 cup) of walnuts, finely chopped

60 ml (4 tbsp) of butter

250 ml (1 cup) of fungi varied (white mushrooms, shiitake, oyster mushrooms, cepes, etc. )

1 shallot, finely chopped

250 ml (1 cup) of chicken stock

1/2 cup (125 ml) of cream 15 % to cooking

Method

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1.
NOTE IT IS IMPORTANT TO USE EGGS THAT ARE NOT TOO FRESH. Put 6 eggs in a pot and add cold water until it is 2 cm over the eggs (ala Heston Blumenthal). Turn on heat and bring to a boil then cook for exactly 2 mins after water has started boiling. Remove eggs to a bowl and leave under cold running water for 2 minutes. Let cool for 15 minutes in water. Tap the fat end of the egg to crack the shell. Hold under slow running water so that it flows between the eggshell and the white. Very carefully and slowly peel away the shell small bits at a time. Avoid piercing the Albumin, which will break the egg. REALLY DONT RUSH THIS, TAKE YOUR TIME. CHIP OFF SMALL BITS OF THE SHELL AT A TIME!! In a bowl, pour the flour. Add salt and pepper. Reserve. In another bowl, using a fork, beat the two remaining eggs. In a third bowl, mix together the bread crumbs panko and walnuts. Reserve. Take the soft-boiled eggs,roll them carefully in the flour (they are really fragile), coat them with the mixture of eggs, and then the bread crumb mixture. Reserve in the refrigerator on a plate until it is time to fry. In a saucepan, melt 30 ml (2 tbsp) of butter and cook the mushrooms and shallots until they are golden brown. Reserve a few mushrooms aside, for garnish. Add the chicken stock, to the preparation of mushrooms and shallot, the cream and the Brise des Vignerons, and simmer over low heat for 20 minutes. Move the preparation to Vitamix and blend to obtain a cream of mushrooms. Keep warm. In a large skillet, melt the rest of the butter, put the spinach leaves and cook for a few minutes with the garlic. At the time of serving, heat up the oil in the fryer to 350 degrees F (180 degrees C) and cook the eggs about 2 minutes to ensure they are all just golden brown. In shallow plates, spread the cream of mushrooms, remove a nest of spinach. Put an egg over and garnish with the reserved mushrooms and asparagus.

Oeuf Mollet En Croûte De Panko À La Brise Des Vignerons

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