Poached Egg on Toast with Bleu Bresse Cream and Bayonne Ham Chips Recipe
Total time: 30 to 60 minutes
Prep. time: 30 minutes
Cooking time: 15 minutes
Chef's Note
This recipe showcases the latest addition to the Bresse Bleu family. Under its bloomy rind, Bresse Bleu Supreme hides a finely veined curd and deliciously creamy centre with fruity flavors. It is aged for twice as long as traditional Bresse Bleu.
Ingredients
For 4 servings
- 150 g Bresse Bleu Suprême
- 4 big eggs
- 100 ml / 2/5 cup white vinegar
- 200 ml / 4/5 cup whipping cream
- 100 ml / 2/5 chicken broth
- 4 slices of jambon de Bayonne
- 4 slices of country bread
- 40 g butter
- 8 sage leaves
- salt, freshly ground pepper
Method
- Pour the chicken stock and cream into a saucepan.
- Season with salt and pepper and reduce by one-third over medium heat.
- Add the cubed Bresse Bleu and whisk.
- Preheat the broiler. Toast the bread slices.
- Place the Bayonne ham slices and sage leaves on a cookie sheet; broil for 3 minutes.
- Heat 1.5 liters water in a saucepan with the vinegar (don`t add salt); break an egg into a ramekin.
- When the water simmers, create a whirlpool in the water by stirring in a circular motion with a whisk or tablespoon.
- Gently pour the egg into the centre of the whirlpool. Reform the egg gently with a spoon. Poach 3 minutes. Drain the egg on paper towel and repeat with the remaining 3 eggs.
- Place a slice of toast on each plate. Top with an egg and finally with the ham slices and sage.
- Spoon the sauce on top and serve immediately.
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