Eggs Arsène

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 tablespoon oil
• 2 250 g belly (streaky) bacon
• 3 4 Poached eggs
• 4 300 g cancoillotte
• 5 100 g cream
• 6 200 g Nanterre brioche
• 7 50 g butter
• 8 pepper
• Total weight: 1,115 grams

Times:

Preparation	Cooking	Start to finish
43 min.	19 min.	1 hour 2 min.

Step by step recipe

• 1: Pour 1 tablespoon oil into a frying pan on high heat. When really hot, add the finely sliced 250 g belly (streaky) bacon (allow one rasher per person).
• 2: When nicely browned, transfer onto a chopping board and cut each rasher in half.
  Set aside.
• 3: Prepare 4 Poached eggs and keep hot.
• 4: Melt 300 g cancoillotte in a small saucepan on low heat and add 100 g cream.
  Mix well, pepper lightly, then check the seasoning.Cover and keep hot.
• 5: Slice 200 g Nanterre brioche (one slice per person) and lightly butter both sides of all the slices.
• 6: Use the same pan as for the bacon, without washing it, to brown the brioche slices on both sides.
• 7:

  Assemble the eggs Arsène

  
  Heat the plates.
  Put a slice of fried brioche on each plate.
• 8: Arrange 2 pieces of fried bacon on each slice.
• 9: Top with a poached egg.
• 10: Finish by pouring over a generous helping of the cancoillote with cream.
• 11: Serve immediately like this, or split the egg open to show off the runny yolk.

Remarks

Ideally the brioche for this recipe should be barely sweet, made with a brioche dough using only half the normal amount of sugar. This is a good way to use up the ends from a sausage brioche.

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