Sichuan pepper cracked egg mimosa mouillette
Serves 4 Prep/cooking 30 mins
• 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....