|Preparation||Cooking||Start to finish|
|43 min.||19 min.||1 hour 2 min.|
|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.
|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.
|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.|
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.||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.|
For 4 people : 6.15 €
Per person : 1.54 €
|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]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)