Poached egg blanquette with rice and kasha

Lunch / Dinner Poached eggs
  • 35 minutes
  • 10 people
  • 1.1 € / person

Ingredients

  • 20 Ovoteam poached eggs
  • 300 g mushrooms
  • 300 g carrots
  • 200 g onions
  • 10 g chopped parsley
  • 25 g butter

The recipe

1.

Peel, wash and clean the vegetables.

2.

Dice the carrots. Finely chop the onions. Slice the mushrooms.

3.

Sweat the onions, carrots and mushrooms in butter.

4.

Moisten with the stock. Cook till done. Remove from the pan.

5.

Make the roux. Cool. Reduce the stock, thicken and add cream. Add the nutmeg.

6.

Set aside at 63°C. 

7.

Cook the rice and kasha. Mix. Set aside at 63°C.

8.

Reheat the poached eggs.

9.

Arrange the blanquette on top of the rice and kasha, finish off with the poached eggs.

Nutritional values

Valeurs énergétiques
1864 kj /446 kcal
Matières grasses
dont acides gras saturés
16,7 g
6,8 g
Glucides
dont sucres
55 g
12 g
Protéines
Sel
19 g
0,3 g