Pairs well with Chaud-froid d'Œuf with Brioche Soldiers
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Chaud-froid d'Œuf with Brioche Soldiers
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A sophisticated dish featuring a warm egg yolk topped with spiced cream, served with caramelized brioche soldiers.
00:45:00 total
Serves 1
hard
Cold Starter / Salad
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Ingredients
- egg - 1 (yolk separated)
- double cream - watch the video to see
- salt - to taste
- vinegar - watch the video to see (a few dashes)
- white pepper - to taste
- ginger - a pinch (ground)
- clove - a pinch (ground, tiny bit)
- nutmeg - a pinch (ground)
- brioche - 1 slice (crusts removed, sliced)
- butter - watch the video to see (for toasting brioche)
- chives - to garnish (chopped, for garnish)
- maple syrup - a drizzle (for glazing)
Instructions
- Prepare Egg Yolk: Separate the egg yolk and place it back into the shell.
- Season Cream: Mix double cream with salt, vinegar, white pepper, ginger, clove, and nutmeg, and whip to soft peaks.
- Warm Egg Yolk: Place the egg yolk in simmering water for two minutes to warm through.
- Toast Brioche: Toast brioche fingers in butter until golden.
- Serve: Season the egg yolk with salt and pepper, top with spiced cream, garnish with chives, and serve with brioche soldiers and a drizzle of maple syrup.
