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Poached Egg, Butternut Arpeggio Cappuccino and Onion Rings
8 person(s)

Poached Egg, Butternut Arpeggio Cappuccino and Onion Rings

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


  • eggs
  • 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"
  • green cardamom seeds
  • capsules of Arpeggio Grand Cru
  • salt and freshly ground white pepper
  • nutmeg
  • 150 g of black bread crumbs
  • eggs
  • 30 g of flour
  • capsules of Arpeggio Grand Cru
  • bread fingers (soldiers) to sop and breadcrumbs
  • egg white
  • juice of 1/2 lemon
  • 100 g of icing sugar
  • 1/2 orange zest


  • Mixer / blender
  • bowl
  • skillet
  • sieve
  • oven
  • fryer


  • 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

Advised Grands crus


Edouard Loubet

La bastide de Capelongue

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