Poached Egg on Toast with Bleu Bresse Cream and Bayonne Ham Chips Recipe
Poached Egg on Toast with Bleu Bresse Cream and Bayonne Ham Chips
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.

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
  1. Pour the chicken stock and cream into a saucepan.
  2. Season with salt and pepper and reduce by one-third over medium heat.
  3. Add the cubed Bresse Bleu and whisk.
  4. Preheat the broiler. Toast the bread slices.
  5. Place the Bayonne ham slices and sage leaves on a cookie sheet; broil for 3 minutes.
  6. Heat 1.5 liters water in a saucepan with the vinegar (don`t add salt); break an egg into a ramekin.
  7. When the water simmers, create a whirlpool in the water by stirring in a circular motion with a whisk or tablespoon.
  8. 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. 
  9. Place a slice of toast on each plate. Top with an egg and finally with the ham slices and sage.
  10. Spoon the sauce on top and serve immediately. 


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