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 substitute black truffles (Watch out for the price!!!) or another type of mushroom of your choice for the morels.

Ingredients

Recipe for 4

Perfect egg

4 Unit(s)

Egg

Bacon foam

150 Ml

35% whipping cream

35 Ml

Milk

40 Gr

Bacon

Cheese shavings

100 Gr

Old mimolette

Kombu and morel

25 Gr

Kombu

25 Gr

Dried morels

250 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

Sauté the bacon bits in a saucepan; once they’re golden brown, deglaze with the milk. Once it comes to a boil, add the 35% whipping cream. Make sure it’s well seasoned.

Blend everything together, then strain through a fine-mesh sieve. Place in the refrigerator and let cool completely.

Pour into a siphon and insert the gas cartridges.

Store the bottle on its side in the refrigerator.
Plating

Gently pipe a small amount of espuma into the bottom of the deep plate (sombrero). Carefully place the peeled egg on top of the dollop of espuma, then add the bacon espuma so that it completely covers the egg.

Top with the Mignonette shavings, along with the kombu and morels.

Finish with a pinch of fleur de sel over the entire dish, along with a few edible flowers and young sprouts arranged attractively.