Flow rate
Second courses
Duration
30 minutes
Difficulty
Easy
Ingredients
- 160 g of Occelli® in Chestnut leaves
- 160 ml of milk
- 160 g ml of fresh cream
- Nutmeg to taste
- 4 eggs
- White vinegar to taste
- Chives to taste
Preparation
Poached eggs are a very simple dish in themselves, but you just need to combine them with other quality ingredients to create a gourmet dish (after all, they are very versatile and go well with many preparations).
As in the recipe below: a simple poached egg, served on a creamy and delicious Occelli® fondue in chestnut leaves becomes a refined and delicious dish!
Procedure
Start by preparing the fondue. Cut the Occelli® in Chestnut leaves into small pieces and keep it on hand.
Put the milk and cream in a fairly large saucepan: when they are about to boil, remove the saucepan from the heat and add the Occelli® in Chestnut Leaves. Mix well with a whisk, until the cheese has melted completely and the fondue is smooth and homogeneous. If you like, season with a pinch of nutmeg.
Keep it aside and warm.
Now prepare the poached eggs. Pour water into a large pot, filling it approximately ¾ full.
When the water starts to boil, add a spoonful of white vinegar and immediately after, using a spoon or a whisk, stir it to create a vortex.
Crack an egg into a cup or bowl and immediately place it into the vortex, cooking it for about a couple of minutes, until the egg white has set well and has coated the yolk. Then remove it with a slotted spoon and let it drain.
Proceed in this way to prepare the other three eggs.
Now move on to plating: first pour a little fondue, then place the poached egg on top of the fondue and finish with a sprinkling of chives. When serving, cut the egg, so that the yolk comes out.
