Crispy shrimps, garlic butter popcorn, tomato smoked mayonnaise, briquette leaves with fleur de sel, coriander

Salted, Egg, Fish, Seafood & Shellfish, Vegetables and Fruits, Brunch

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


Recipe for 4


20 Unit(s)
Peeled medium shrimps, tail-on

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

Poached egg

1 Bag(s)
6 Clove(s)
125 Gr

Country bread

4 Unit(s)
Brick sheets
12 Leaf(ves)
Fresh cilantro
50 Gr
6 Pinch(es)
Fleur de sel
  • Salt and pepper

Preparation time: 45 min

Preheat your Oven at 400 °F

  • 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

    In a medium stewpot, fill it with water up to half of the container. Add in the vinegar. Crack the egg inside while the water is simmering. Leave it in there for 2mins or so or until the yolk is beginning to feel a bit tighter. Put it on a plate covered with a dry cloth.

  • 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.

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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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