Oeuf Mollet En Croûte De Panko À La Brise Des Vigne

Name: Oeuf Mollet En Croûte De Panko À La Brise Des Vignerons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs; 60 ml (1/4 cup) of flour; salt and fresh ground pepper; 1/2 cup (125 ml) of bread crumbs panko; 60 ml (1/4 cup) of walnuts, finely chopped; 60 ml (4 tbsp) of butter; 250 ml (1 cup) of fungi varied (white mushrooms, shiitake, oyster mushrooms, cepes, etc. ); 1 shallot, finely chopped; 250 ml (1 cup) of chicken stock; 1/2 cup (125 ml) of cream 15 % to cooking; 250 ml (1 cup) Brise des Vignerons, the crust removed, cut into cubes; 500 ml (2 cups) of spinach leaves; 1 fresh garlic clove, chopped; 1 bottle (4 L or 8 cups) of canola oil; Cooked asparagus tips as a garnish.

Servings: persons

8 eggs
60 ml (1/4 cup) of flour
salt and fresh ground pepper
1/2 cup (125 ml) of bread crumbs panko
60 ml (1/4 cup) of walnuts, finely chopped
60 ml (4 tbsp) of butter
250 ml (1 cup) of fungi varied (white mushrooms, shiitake, oyster mushrooms, cepes, etc. )
1 shallot, finely chopped
250 ml (1 cup) of chicken stock
1/2 cup (125 ml) of cream 15 % to cooking
250 ml (1 cup) Brise des Vignerons, the crust removed, cut into cubes
500 ml (2 cups) of spinach leaves
1 fresh garlic clove, chopped
1 bottle (4 L or 8 cups) of canola oil
Cooked asparagus tips as a garnish.

1
NOTE IT IS IMPORTANT TO USE EGGS THAT ARE NOT TOO FRESH. Put 6 eggs in a pot and add cold water until it is 2 cm over the eggs (ala Heston Blumenthal). Turn on heat and bring to a boil then cook for exactly 2 mins after water has started boiling. Remove eggs to a bowl and leave under cold running water for 2 minutes. Let cool for 15 minutes in water. Tap the fat end of the egg to crack the shell. Hold under slow running water so that it flows between the eggshell and the white. Very carefully and slowly peel away the shell small bits at a time. Avoid piercing the Albumin, which will break the egg. REALLY DONT RUSH THIS, TAKE YOUR TIME. CHIP OFF SMALL BITS OF THE SHELL AT A TIME!!
2
In a bowl, pour the flour. Add salt and pepper. Reserve. In another bowl, using a fork, beat the two remaining eggs. In a third bowl, mix together the bread crumbs panko and walnuts. Reserve.
3
Take the soft-boiled eggs,roll them carefully in the flour (they are really fragile), coat them with the mixture of eggs, and then the bread crumb mixture. Reserve in the refrigerator on a plate until it is time to fry.
4
In a saucepan, melt 30 ml (2 tbsp) of butter and cook the mushrooms and shallots until they are golden brown. Reserve a few mushrooms aside, for garnish. Add the chicken stock, to the preparation of mushrooms and shallot, the cream and the Brise des Vignerons, and simmer over low heat for 20 minutes. Move the preparation to Vitamix and blend to obtain a cream of mushrooms. Keep warm. In a large skillet, melt the rest of the butter, put the spinach leaves and cook for a few minutes with the garlic.
5
At the time of serving, heat up the oil in the fryer to 350 degrees F (180 degrees C) and cook the eggs about 2 minutes to ensure they are all just golden brown. In shallow plates, spread the cream of mushrooms, remove a nest of spinach. Put an egg over and garnish with the reserved mushrooms and asparagus.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 eggs, 60 ml (1/4 cup) of flour, salt and fresh ground pepper, 1/2 cup (125 ml) of bread crumbs panko, and more.

Yes, Oeuf Mollet En Croûte De Panko À La Brise Des Vignerons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oeuf Mollet En Croûte De Panko À La Brise Des Vignerons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions