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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