Create restaurant quality flavours at home with this inspired dish – oeuf coque au chorizo. Here’s a creative way to marry eggs, shallots and chorizo. The trick to this oeuf coque au chorizo is coaxing out the flavours and giving the dish a refined taste. A Summer salad makes for a fresh accompaniment. Enjoy!
Salt and pepper
20cl whipping cream
Using the famous “Toque à oeuf”, open the upper shell. The air bubble in the egg is always located in the widest part of the bottom of the egg and this is where you will place the tool.
Reassemble the ball along the metal rod and drop it by 3 times.
Place the chorizo in the shell in small dices, without too much load to prevent it from sinking to the bottom of the pan. Salt it.
If you wish, you can replace the chorizo with diced ham, fresh or smoked salmon… treat yourself!
In a pan melt the butter, and then add the herbs and shallots. Mix together for 2 to 3 minutes, and then add the cream. Cook for 10 minutes.
Mix the cream and adjust the seasoning with salt and pepper before filtering it.
Carefully place the egg in boiling water and let it cook for about 3 minutes and pour the hot cream into each egg.
Enjoy immediately, accompanied by toast.
Thank you to Olivier Legentil, Head Chef at the Bivoauc Restaurant at Hotel Napoléon Paris for the recipe.
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