Eggs Arsène
Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels.
And you're right, there is a nod to James Bond here.
1,563 5.0/5
Last modified on: October 25th 2018
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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 43 min. | 19 min. | 1 hour 2 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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). | 5 min. |
| 2 |  | When nicely browned, transfer onto a chopping board and cut each rasher in half. Set aside. |
2 min. |
| 3 |  | Prepare 4 Poached eggs and keep hot. | 30 min. |
| 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. |
6 min. |
| 5 |  | Slice 200 g Nanterre brioche (one slice per person) and lightly butter both sides of all the slices. | 3 min. |
| 6 |  | Use the same pan as for the bacon, without washing it, to brown the brioche slices on both sides. | 8 min. |
| 7 |  | Assemble the eggs ArsèneHeat the plates. Put a slice of fried brioche on each plate. |
2 min. |
| 8 |  | Arrange 2 pieces of fried bacon on each slice. | 2 min. |
| 9 |  | Top with a poached egg. | 2 min. |
| 10 |  | Finish by pouring over a generous helping of the cancoillote with cream. | 2 min. |
| 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.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 4 people : 6.15 €
Per person : 1.54 €
Source: Home made.
More recipes?
This recipe use (among others) | Cancoillotte: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Eggs Comtoise, Comtoise tart for Seàn, Endive gratin with cancoillotte, ... [All] |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Surf and turf club sandwich, Winemaker's toast, Confit of carrots with bacon, Melt-in-the mouth meat and vegetables in a sealed casserole, Roast beef "like they do it in Santa Fe", ... [All] |
 | Nanterre brioche: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Caramelized brioche with pear and kiwi, ... [All] |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Quick chicken curry, Feta and spinach brik pie, New York style pasta, Tartiflette, ... [All] |
visitors have also looked at
 |  |  |  |  |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.