Finger-food version of eggs meurette (eggs poached in red wine sauce)
- 80 minutes
- 10 people
- 1 € / person
- 600g Ovoteam scrambled eggs
- 500g mushrooms
- 150g onions
- 1kg of pumpkin
- 60g bacon
- 30g butter
- 20cl of liquid cream
- 8cl of red wine
- 8g agar (mushrooms)
- 15g agar agar (pumpkin)
- 10g agar agar (egg)
- 10cl of veal juice
- 2cl vegetable stock
List of equipment
Peel, wash and clean the vegetables.
Finely chop the onions. Chop the mushrooms.
Sweat the onions, add the mushrooms. Cook for 10 minutes. Blend, add half the cream and add the agar agar Cook for 2 minutes. Mould and cool.
Reheat the eggs. Blend. Heat the cream and agar agar. Add to the eggs. Mould and cool.
Sweat the bacon, skim off the fat and add the red wine. Reduce and add the thickened veal juice. Reduce again, blend and strain through a strained lined with muslin. Set aside at 63°C.
Cook the pumpkin. Blend. Bring the stock to the boil, add the agar agar, and cook for 2 minutes.
Mix with the pumpkin puree. Mould and cool.
Take the bite-sized eggs, hollow out the centre and add the sauce.
Arrange all the bite-sized pieces.
Product associated with this recipeOeufs brouillés
711 kj /170 kcal
dont acides gras saturés