Poached eggs with Speck Alto Adige PGI - recipe

Course: main course
Style: traditional
Level of difficulty: easy
Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

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  Poached eggs with Speck



Poached eggs:
½ l of water 
1½ tbsp. of white-wine vinegar
¼ bay leaf 
1 peppercorn, crushed 
2 eggs
Cauliflower cream:
10 g of shallots, finely cut 
150 g of cauliflower, cooked 
25 ml of cream
salt and freshly ground pepper
Besides:
4 slices of Speck Alto Adige PGI 
20 g of roasted cubes of Speck Alto Adige PGI  
½ tbsp. of chives, finely cut 
½ tbsp. of olive oil 
2 chive stalks for a garnish
Poached eggs:
1 l of water 
3 tbsp. of white-wine vinegar 
½ bay leaf 
2 peppercorns, crushed 
4 eggs
Cauliflower cream:
20 g of shallots, finely cut 
300 g of cauliflower, cooked
50 ml of cream
salt and freshly ground pepper
Besides:
8 slices of Speck Alto Adige PGI 
40 g of roasted cubes of Speck Alto Adige PGI  
1 tbsp. of chives, finely cut 
1 tbsp. of olive oil 
4 chive stalks for a garnish
Poached eggs:
2 l of water 
6 tbsp. of white-wine vinegar 
1 bay leaf 
4 peppercorns, crushed 
8 eggs
Cauliflower cream:
40 g of shallots, finely cut 
600 g of cauliflower, cooked 
100 ml of cream
salt and freshly ground pepper
Besides:
16 slices of Speck Alto Adige PGI 
80 g of roasted cubes of Speck Alto Adige PGI  
2 tbsp. of chives, finely cut 
2 tbsp. of olive oil 
8 chive stalks for a garnish
 

Preparation

Poached eggs:

Pour the water and the white-wine vinegar into a small pot. Add the bay leaf and the peppercorns. Bring to a boil. Break each egg into a small bowl without damaging the yolk. Gently let the egg slide out of the bowl into the water-vinegar mixture – if an egg has stuck to the bottom of the pot, unstick it with an angled spatula or a spoon. Poach each egg for 3 to 5 minutes (the white must have set, but the yolk must remain soft). Lift the egg out of the water-vinegar mixture with a flat skimming ladle and set it aside for later use.

Cauliflower cream:

Braise the shallots in butter, add the cauliflower and cream, and leave the whole to thicken for a while. Season with salt and pepper, and purée in a blender.

Finishing:

Spread the cauliflower cream on the dishes, place a poached egg on top. Add the roasted Speck Alto Adige PGI cubes and finely cut chives. Garnish each egg with slices of Speck Alto Adige PGI, a few drops of olive oil, and a chive stalk before serving.

No salt is used for this recipe because it would cause the egg white to break into pieces. Other delicious accompaniments to a poached egg are spinach in butter, braised strips of vegetables, mashed potatoes, and Rösti.

 

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Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

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