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!!!
– Bernard Adam
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
– Bernard Adam
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.
– Bernard Adam
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.
– Bernard Adam
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!!!
– Bernard Adam
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