Preview

Perfect egg, smoked bacon foam, shavings of old mimolette, kombu and morel

Brunch, Gluten free, Egg, Vegetables and Fruits, Cheese

Eggs don't get better than that, be ready to travel.

Note

You can replace morels by black truffles

Ingredients

Recipe for 4

Perfect egg

4 Unit(s)

Egg

Bacon foam

500 Ml

35% whipping cream

125 Ml

Milk

125 Gr

Bacon

Cheese shavings

100 Gr

Old mimolette

Kombu and morel

50 Gr

Kombu

50 Gr

Morille mushroom

300 Ml

White wine

1 Unit(s)

Onion

1 Clove(s)

Garlic

20 Gr

Pumpkin seed

Garnish

5 Gr

Kola nomak (black salt himalya)

0.50 Tray(s)

Edible flowers

4 Sprig(s)

Micro mesclun

Preparation time: 30 min

Prep

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.

Mince everything.

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.
Plating

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.