Poached egg, piperade and polent

Lunch / Dinner Poached eggs
  • 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.

Nutritional 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