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.

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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