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.
And you're right, there is a nod to James Bond here.
48 K 3.6/5 (7 reviews)
1 hour 2 min.
Easy
8 people
8 IngredientsLast modified on: October 25th 2018
For 8 people, you will need:
- 1
2 tablespoons oil - 2
2 cups + 2 tablespoons belly (streaky) bacon - 3
8 Poacheds eggs - 4
2 2⁄3 cups cancoillotte - 5
1 cup cream - 6
1 cup Nanterre brioche - 7
½ cup butter - 8
pepper
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 20 min.
All in all: 1 hour 2 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Pour 2 tablespoons oil into a frying pan on high heat. When really hot, add the finely sliced 2 cups + 2 tablespoons belly (streaky) bacon (allow one rasher per person).
Stage 2 - 2 min.
Stage 3 - 30 min.
Prepare 8 Poacheds eggs and keep hot.
Stage 4 - 6 min.
Melt 2 2⁄3 cups cancoillotte in a small saucepan on low heat and add 1 cup cream.
Mix well, pepper lightly, then check the seasoning.Cover and keep hot.
Mix well, pepper lightly, then check the seasoning.Cover and keep hot.
Stage 5 - 3 min.
Slice 1 cup Nanterre brioche (one slice per person) and lightly butter both sides of all the slices.
Stage 6 - 8 min.
Use the same pan as for the bacon, without washing it, to brown the brioche slices on both sides.
Stage 7 - 2 min.
Stage 8 - 2 min.
Arrange 2 pieces of fried bacon on each slice.
Stage 9 - 2 min.
Top with a poached egg.
Stage 10 - 2 min.
Finish by pouring over a generous helping of the cancoillote with cream.
Stage 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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,890 RDI=730 % | 8,110 RDI=770 % | 4,380 RDI=660 % | 7,290 RDI=360 % | 30,510 RDI: 360 % |
| Per 100 g | 80 RDI=30 % | 360 RDI=30 % | 200 RDI=30 % | 330 RDI=20 % | 1,370 RDI: 20 % |
| Per person | 240 RDI=90 % | 1,010 RDI=100 % | 550 RDI=80 % | 910 RDI=50 % | 3,810 RDI: 50 % |
How much will it cost?
- For 8 people : 12.45 €
- Per person : 1.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cancoillotte
Like these other recipes: Endive gratin with cancoillotte, Comtoise tart for Seàn, Risotto-style celeriac, Eggs Comtoise, Comtois surprise bread, ... See them all 8
Belly (streaky) bacon
Like these other recipes: Ardennes Salad, Melt-in-the mouth meat and vegetables in a sealed casserole, Involtini-Style Filet Mignon , Chicken club sandwich, Country-style spring pasta, ... See them all 30
Nanterre brioche
You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Apple charlotte with toasted brioche, ... See them all 2
Cream
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Gratin Dauphinois, Curried prawn risotto, Chocolate-verbena cream, Courgettes (zuchinis) , ... See them all 112
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024503 K4.6 1 hour 60 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018302 K4.3 2 min.
Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.March 8th 2012137 K5 4 hours 25 min.
Clementine diplomat cream
Diplomat cream, as delicious as ever, in a double clementine-flavoured version. It can be used in lots of desserts and pastries.February 13th 202233 K 30 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012321 K5 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.