|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).|
|2||When nicely browned, transfer onto a chopping board and cut each rasher in half.|
|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.|
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.|