Recipe: soft-boiled egg with sorrel chiffonade

Name: oeuf mollet en chiffonnade d'oseille
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: toast noisetté et baconTout d'abord pour la cuisson des œufs (a garder dans un coin de votre pc)les œufs très frais l'eau salée et quelques gouttes de vinaigre et surtout avec la pointe d'un couteau faites un trou minuscule sur la partie ronde des œufs, ainsi lorsqu'ils seront cuits vous soufflerez dans ce petit trou ce qui permettra a faire passer un peu d'air entre la membrane et vous facilitera la tache lorsque vous les écalerez .oeuf mollet en chiffonnade d'oseille pour 4 personnes :4 gros œufs fermiers(pour faire dans le pur régional ceux d'exception provenant de Marans)400 g d'oseille épluchée ,lavée 3 fois et émincée finement(chiffonnade)30 cl de crème liquide(30%)4 toasts de pain de mie artisanal la croûte retirée4 tranches de bacon juste passées a la poêle puis posées sur un papier absorbantBeurre ,huile et huile de noisettessel poivre du moulin râpure de muscade

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

toasted hazelnut bread and bacon

First of all for cooking the eggs (keep this in a corner of your pc)
very fresh eggs, salted water and a few drops of vinegar and especially with the tip of a knife make a tiny hole on the rounded part of the eggs, so when they are cooked you will blow into this small hole which will allow some air to pass between the membrane and will make your task easier when you shell them.
soft-boiled egg with sorrel chiffonade for 4 people:
4 large farm eggs (to keep it purely regional, those of exception from Marans)
400 g sorrel peeled, washed 3 times and finely sliced (chiffonade)
30 cl liquid cream (30%)
4 slices of artisanal sandwich bread with crust removed
4 slices of bacon just pan-fried then placed on absorbent paper
Butter, oil and hazelnut oil
salt, freshly ground pepper, nutmeg zest

Step-by-step directions

1- Bring salted water to boil then with a skimmer place your eggs after boiling returns, count 5 minutes.

2- In the meantime, in a saucepan bring your cream to boil, salt lightly and pepper, add a zest of nutmeg, then pour in your sorrel just bring to boil and set aside.

3- In a pan melt butter and oil, place your toasts in it and when they are well browned, remove them onto absorbent paper.

4- Here your eggs are cooked, with your skimmer remove them keeping your saucepan close by and plunge them into ice water to stop the cooking, leave them for 5 minutes.

5- With a cookie cutter make a cavity in the middle of your toast and remove the small circle.

6- Shell your eggs under cold running water then set aside.
When ready to serve, bring your water back to boil and plunge them in for 20 seconds (warm), bring your sorrel sauce to boil, place your drained egg in its cavity, drizzle a few drops of hazelnut oil on your toast then coat with your sauce, and place your bacon slice.
The rest of the sauce in a sauce boat, in short a simple recipe and yet very tasty.

Oeufs Bacon Oseille Oeuf de marans