Poached egg, Butternut Arpeggio Cappuccino & Onion Rings Poached egg, Butternut <em>Arpeggio</em> Cappuccino & Onion Rings A medley of crisp textures and a play on sweet and savoury conjure notions of a breakfast classic. 0

Poached egg, Butternut Arpeggio Cappuccino & Onion Rings

A medley of crisp textures and a play on sweet and savoury conjure notions of a breakfast classic.

Preparation (8 persons)

Preparation of the breading for the poached eggs:

  • Mix the black bread crumbs with the ground coffee of a Nespresso Arpeggio capsule.
  • Cook in boiling water 8 eggs for 6.5 minutes then remove from water and cool in cold water and peel.
  • In a bowl, break one egg; beat it with salt and a drop of cream.
  • Place eggs previously cooked in flour, then in beaten egg and then in breadcrumbs.
  • Refrigerate.


Preparation of cardamom butternut cappuccino coffee:

  • Peel the butternut, remove the seeds and put aside 16 of them.
  • Cut into cubes.
  • Peel and chop the onion.
  • In a skillet sauté the onion, the already crushed cardamom seeds and butternut with olive oil and butter.
  • Deglaze with the white wine and chicken broth, pour in the cream and milk.
  • Bring to a boil and cook for 20 minutes at a simmer.
  • Season with salt and pepper.
  • Mix and pass through a sieve.
  • Add the 4 Arpeggio coffees.
  • Keep warm.


For the soldiers and the onion rings:

  • Cut 8 thin slices of bread cut into long rectangles and toast them.
  • What remains is to be dried in the oven then blended until you get white breadcrumbs.
  • Glaze the fingers with royal icing and add 2 Butternut seeds and bake (without colouring them).
  • (Icing sugar, lemon juice, salt, nutmeg, egg white, orange peel)
  • Slice 8 rings from an onion then bread and fry them. Keep for the dressing.


Finishing and presentation:

  • Place the eggs to fry in a deep fryer for 30 seconds at 180°.
  • Emulsify the butternut cappuccino.
  • In a bowl put a good ladle of butternut cardamom cappuccino coffee.
  • Place a poached egg in the centre of a soup dish and dress it with the centred onion and soldier, and sprinkle a few grains of Camargue sea salt on the top.

Edouard Loubet

Edouard Loubet

Restaurant: La bastide de Capelongue
1 1 18/20

http://www.capelongue.com
This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M35 - 45 min.
Material
1 Mixer / blender
1 bowl
1 skillet
1 sieve
1 oven
1 fryer

Ingredients

  • 8 eggs
  • 1 butternut
  • 1/4 litre of liquid cream
  • 1/4 litre of milk
  • 1/4 litre of chicken stock
  • 10 cl of white wine
  • 80 g of butter
  • 4 cl of olive oil
  • 1 onion + 1 for the "rings"
  • 8 green cardamom seeds
  • 4 capsules of Arpeggio Grand Cru
  • salt and freshly ground white pepper
  • nutmeg
  • 150 g of black bread crumbs
  • 2 eggs
  • 30 g of flour
  • 2 capsules of Arpeggio Grand Cru
  • bread fingers (soldiers) to sop and breadcrumbs
  • 1 egg white
  • juice of 1/2 lemon
  • 100 g of icing sugar
  • 1/2 orange zest
<em>Ristretto</em>
Ristretto
Intensity : 10
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