Toasted brioche bread with poached egg
Creamy, crispy, and airy: toasted brioche bread with a poached egg, lamb's lettuce, bacon, and mild flavors. A true flavor explosion for lunch.
Creamy, crispy, and light, this lunch dish has it all! With toasted brioche bread seasoned with onion and garlic powder, topped with fresh lamb's lettuce, crispy bacon, and a softly poached egg, it's a true flavor explosion in your mouth.
Preparation
Preheat the oven to 180°C. Cut the brioche bread into 8 slices of 2 cm each.
Heat half the unsalted butter in a pan and fry half the brioche bread for 6 minutes, or until golden brown. Turn halfway through and add half the onion powder and garlic powder. Repeat this step with half the remaining unsalted butter and the remaining brioche bread, remaining onion powder, and remaining garlic powder.
Spread the bacon on a baking sheet lined with parchment paper and bake for 10 minutes. Separate the garden cress.
Meanwhile, heat a pan of water and half the white wine vinegar until just below boiling. Using a whisk, create a whirlpool in the water and poach 4 eggs for 3 minutes, adding them one at a time to the pan.
Heat the remaining white wine vinegar with the warm water in a saucepan. Separate the remaining eggs, reserving the yolks.
Add the egg yolks to the pan with the vinegar and whisk until they resemble yogurt. Stir in the remaining butter and ground nutmeg.
Divide the lamb's lettuce and crispy bacon over the brioche bread and top with the poached egg. Spoon the Hollandaise sauce over the egg and garnish with the garden cress.
Variatietip
Wil je het gerecht vegetarisch serveren? Vervang het ontbijtspek door zongedroogde tomaat.
Ingredients
- 1 briochebrood
- 4 el ongezouten roomboter
- 1 tl Verstegen Uienpoeder
- 1 tl Verstegen Knoflookpoeder
- 90 g ontbijtspek in plakken
- 5 g tuinkers
- 600 ml water
- 200 ml witte wijnazijn
- 7 eieren
- 3 el warm water
- 1 tl Verstegen Nootmuskaat gemalen
- 50 g veldsla
Supplies
- Guard
