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Rustic sandwich with braised maple ham, smoked mayo and a poached egg

Vegetables and Fruits, Pork, Brunch

Such comforting and soothing brunch idea. With the smoked mayo it is absolutely delectable!


Recipe for 4


1 Unit(s)
Whole ham (400g)
4 Sprig(s)
1 Bulb(s)
Crushed garlic
200 Ml
Maple syrup
200 Ml

Tomato smoked mayo

2 Unit(s)
Egg yolk
1 Tbsp
Dijon mustard
100 Ml
Tomato paste
25 Ml
White wine vinegar
2 Ml
Liquid smoke
500 Ml
Canola oil

Mollet egg

4 Unit(s)
2 Tbsp
White vinegar

Country bread

8 Slice(s)
Country bread
  • Salt and pepper

Preparation time: 150.00 min

  • Maple ham

    Into a big braising pot, put everything in and cover it with a big layer of aluminium foil. Cook it all night at 275F for an entire night or if in a hurry, 400F for 2 hours. Before making any slices or cutting it, let it rest 30mins.

  • Poached egg

    Portez une grande casserole d’eau à ébullition avec le vinaigre. Plongez les oeufs à ébullition, les laisser 5 à 6 minutes durant l'ébullition.

    Les refroidir rapidement sous l,eau froide, les écaler avec délicatesse.

  • Tomato smoked mayonnaise

    In a kitchenaid, if possible, add the Dijon mustard and the egg yolk. Mix everything at medium speed (5-6) for 2-3mins until the blend is entirely homogenous. Bring the speed up (8), then gently pour the oil slowly until a very smooth and silk mass begins to form. Add the remaining oil back at medium speed (6), then add everything that's left; the vinegar, the tomato paste and the liquid smoke. Salt & pepper to taste.

  • Montage

    Be generous with the mayonnaise on the grilled bread. Add thin, thin slices of ham and lastly the perfectly poached egg. Done.

  • Bread

    Toast your slices of bread on both sides in the oven with a little bit of butter.

The longer you braise the ham under wrap, the better, at low temperature. For an extra kick you can always add a slice of Boston lettuce in the sandwich.

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