Perfect egg, smoked bacon foam, shavings of old mimolette, kombu and morel
Brunch, Gluten free, Egg, Vegetables and Fruits, Cheese
IngredientsRecipe for 4
Kombu and morel
Preparation time: 30 min
Remove the eggs from the fridge and let them on the counter top at room temperature.
Dice the smoked bacon.
Dip the sea weed kombu and the morels in white wine.
Peel the onion and the garlic.
- Perfect egg
Cook the eggs in a large volume of water at 64°C using a sous vide precision cooker for at least 1 hour.
Remove, let cool down and remove the eggshell right before serving.
- Cheese shavings
Using a peeler make nice shavings of Old mimolette cheese and put aside in the fridge.
- Kombu and Morel
Cisel the onion and chop the garlic.
Drain the sea weed and the morels and keep the wine aside.
In a pan at medium heat, sweat the onions with a knob of butter. Add the garlic, cook a bit more then add the kombu and the morels.
Bring the heat at high and deglaze with white wine. Let reduce until dry and add the pumkin seeds. Season to taste.
- Bacon foam
Brown the bacon in a pot then deglaze with milk. Once boiling add the 35% cream.
Season to taste.
Pour some bacon foam in a shallow bowl. Add the egg inside and cover with more foam.
Add cheese shavings and the kombu and mushrooms mix.
Garnish with a pinch of Kala namk black salt, edible flowers and young sprouts.
You can replace morels by black truffles
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