In the kitchen with Benjamin Starzinskas at the “Bistrot d’Autrefois” in Chambon-sur-Voueize

On the menu this afternoon: perfect egg Benedict style

Benjamin and Sarah Starzinskas offer on the menu of the “Bistrot d’Autrefois” dishes from the French tradition, made up of fresh and mainly local products. A perfect restaurant for a convivial and tasty evening with friends!!!

The ingredients of the recipe:

• 4 eggs
• 2 slices of brioche bread
• 20g butter
• 50 g bacon
• salt and pepper

For the mousseline sauce

• 125g butter
• 2 egg yolks
• 1 tablespoon of cold water
• 1 tablespoon lemon juice

In a saucepan, bring water and vinegar to a boil. Next, crack an egg into a cup and gently slide it into the water. Let it cook for two and a half minutes.

To prepare the hollandaise sauce whisk the eggs with a spoonful of hot water until creamy. Pour in the melted butter in a thin stream, whisking constantly. Stir in lemon juice and seasoning. Reserve over low heat.

Cut the slices of brioche bread in half and reheat them. Place the poached egg and cover with Hollandaise sauce. Sprinkle with chives and bacon bits. A delight!!!

At the Bistro of yesteryear

25 Pl. de la Promenade in Chambon-sur-Voueize

Open Tuesday to Saturday from 9:00 a.m. to 9:00 p.m.

Telephone : 05 55 82 13 97