Poached egg, piperade and polent
- 95 minutes
- 10 people
- 1.6 € / person
Ingredients
- 20 Ovoteam Organic Poached Eggs
- 1.2 l skimmed milk
- 30g butter ½ salt
- 500g tomatoes
- 300g red peppers
- 200g onions
- 30g garlic
- 10g chopped parsley
- 375g polenta corn
- 1g smoked paprika
- 0.5cl olive oil
- 0.5cl olive oil
The recipe
1.
Peel, wash and clean the vegetables.
2.
Cut the peppers and tomatoes into small pieces. Finely chop the onions and mince the garlic.
3.
Sweat the vegetables in olive oil with the smoked paprika. Leave to stew.
4.
Set aside at 63°C.
5.
Prepare the polenta. Heat the milk with the nutmeg. Add the polenta. Cook.
6.
Place on a tray and cool in a blast chiller. Cut and place on a tray. Brush with butter.
7.
Brown at 200°C.
8.
Reheat the poached eggs.
9.
Place the poached egg on the plates after the polenta and piperade.
Product associated with this recipe
Bio traditional poached eggNutritional values
|
Valeurs énergétiques
|
1748 kj /418,3 kcal
|
|
Matières grasses
dont acides gras saturés |
18,1 g
6,2 g |
|
Glucides
dont sucres |
40,4 g
10,1 g |
|
Protéines
|
19,4 g
|
|
Sel
|
0,3 g
|
