Toast, croissants and jam for breakfast? No, thank you! I would like a fried egg with bacon, tomato, pickle and a great cup of coffee with milk. Our friends
locals stare in disbelief at our breakfast. In total, it is hardly surprising, because our morning meal very different from local custom. Coffee, chocolate, toast, jam and possibly yogurt, it is definitely not for us. When I lived in Paris, my biggest nightmare was rustic breakfast. Wonderful, fragrant croissants and brioches, after eating do not go past 30 minutes, and I skręcało of hunger.
morning, depending on what time we have on our table there are omelettes, not necessarily dry, cheese, from time to time, dried meats and a variety of sandwich spreads. And definitely tomatoes, radishes and avocado. Ptit Suisse if you could, would eat it every day smoked mackerel or eel, which even for me is a major inflection ... ;)
Eggs in kokilkach with asparagus and Salvia - for 2 persons:
recipe, slightly modified from the part of Elle à table
2 large, fresh eggs
10 green asparagus 1 bunch sorrel
handful of basil leaves 2 tablespoons
sour cream (15% fat)
2 tablespoons grated Parmesan
butter salt white pepper
peppers with Espelette
Preparation: Preheat oven
200 ° C. Wash and dry the sorrel and basil. Cut with a knife or scissors and fry in butter. Peel the asparagus and cut into centimeter long pieces. Put heads aside. Zblanszować asparagus in salted water. After 2 minutes, add the head and cook another minute. Dip the asparagus in ice water and allow to drip. Save a few heads to decorate the rest of the asparagus mixed with oxalates and basil. Season to taste.
kokilki smear butter on the bottom of each spread a spoonful of cream, lightly salt and pepper. Spread spinach and asparagus. Kokilki stick to each egg carefully so the yolk is not spilled. Cover the rest of the cream, sprinkle with Parmesan cheese, garnish heads of asparagus and sprinkle with salt, pepper and paprika.
The dish on gratin kokilki set, pour the boiling water ¾ height. Bake in water bath for 10-12 minutes. Serve immediately after removing from the oven with slices of toasted bread.
Enjoy!
RECETTE EN FRANÇAIS: oeufs cocotte aux Asperges et à l'oseille au petit déjeuner ...
locals stare in disbelief at our breakfast. In total, it is hardly surprising, because our morning meal very different from local custom. Coffee, chocolate, toast, jam and possibly yogurt, it is definitely not for us. When I lived in Paris, my biggest nightmare was rustic breakfast. Wonderful, fragrant croissants and brioches, after eating do not go past 30 minutes, and I skręcało of hunger.
morning, depending on what time we have on our table there are omelettes, not necessarily dry, cheese, from time to time, dried meats and a variety of sandwich spreads. And definitely tomatoes, radishes and avocado. Ptit Suisse if you could, would eat it every day smoked mackerel or eel, which even for me is a major inflection ... ;)
Eggs in kokilkach with asparagus and Salvia - for 2 persons:
recipe, slightly modified from the part of Elle à table
2 large, fresh eggs
10 green asparagus 1 bunch sorrel
handful of basil leaves 2 tablespoons
sour cream (15% fat)
2 tablespoons grated Parmesan
butter salt white pepper
peppers with Espelette
Preparation: Preheat oven
200 ° C. Wash and dry the sorrel and basil. Cut with a knife or scissors and fry in butter. Peel the asparagus and cut into centimeter long pieces. Put heads aside. Zblanszować asparagus in salted water. After 2 minutes, add the head and cook another minute. Dip the asparagus in ice water and allow to drip. Save a few heads to decorate the rest of the asparagus mixed with oxalates and basil. Season to taste.
kokilki smear butter on the bottom of each spread a spoonful of cream, lightly salt and pepper. Spread spinach and asparagus. Kokilki stick to each egg carefully so the yolk is not spilled. Cover the rest of the cream, sprinkle with Parmesan cheese, garnish heads of asparagus and sprinkle with salt, pepper and paprika.
The dish on gratin kokilki set, pour the boiling water ¾ height. Bake in water bath for 10-12 minutes. Serve immediately after removing from the oven with slices of toasted bread.
Enjoy!
RECETTE EN FRANÇAIS: oeufs cocotte aux Asperges et à l'oseille au petit déjeuner ...
0 comments:
Post a Comment