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.
35 -
Difficult
Here is what you need
Ingredients
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- 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
Materials
- Mixer / blender
- bowl
- skillet
- sieve
- oven
- fryer
How to make !
- 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
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Poached Egg, Butternut Arpeggio Cappuccino and Onion Rings
- 35 -
- Difficult
Materials
- Mixer / blender
- bowl
- skillet
- sieve
- oven
- fryer
Recommended Nespresso coffees
Ingredients
- 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
Inspirations
How to make !
- 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