Recipe idea : Organic soft-boiled egg à la Florentine, garlic and summer truffle cream
Categories : Carnet de recettes
Ingredients for 4 people : • 4 organic eggs • 120g raw spinach • 100g garlic and summer truffle cream • 100g liquid cream 35% • 4 slices of sandwich bread • organic Olive oil with PGI garlic from Drôme • Camargue salt - pepper.
Heat a drizzle of Olive oil with PGI garlic from Drôme in a pan, then cook spinach for one minute.
Put them aside in a double boiler. Cook the eggs 5 minutes. Then put them gently in a bowl filled with cold water to stop cooking.
Cut the sandwich bread to make circles and toast it.
Heat the Garlic cream with summer truffle with the liquid cream.
Place the toasted bread in a deep plate, pour over 40g of prepared warm cream (2 tablespoons) and place the spinach around.
Put the eggs without shells into a warm water for 30 seconds, then place it on prepared bread with cream and slice it slightly to reveal a little bit of yellow of egg. Add some pepper and Camargue salt.
aix&terra’s tip: if you do not like garlic, replace the garlic and summer truffle cream with parmesan cream sauce with lemon from Menton.