Sichuan pep­per cracked egg mi­mosa mouil­lette

Serves 4 Prep/cook­ing 30 mins

Taste & Flavors - - SPECIAL OCCASION -


• 5 eggs • 80g cream • 5g Sichuan pep­per • 1 tsp maple syrup • 1 tsp chopped pars­ley • 2 slices coun­try bread • Salt pep­per • Chives


In­fuse the cream in the Sichuan pep­per a day be­fore. Mix the whipped cream to the maple syrup, salt and pep­per. Boil the egg for 10 min­utes, then chop the eggs and add chopped pars­ley. Toast the mouil­lette bread (6cm by 2cm) and add it on the egg mi­mosa. Toque the eggs, re­move the egg white and cook the yolk for 2 to 3 min­utes di­rectly in the hot wa­ter with the shell - the egg will float. Put the egg in an egg cup, add the cream and a lit­tle bit of chives.

The M.O.F. or Meilleur Ou­vrier de France (Best Crafts­man of France) is a ti­tle that was cre­ated at the turn of the cen­tury as the French govern­ment’s master exam for crafts­men, rais­ing the stan­dard for new and im­proved meth­ods, tech­niques and artistry....

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