This is a very simple and quick recipe created by Perrine and we thank her for allowing us to share it with you. The leek gives a nice texture to support the egg, while the crumble with our olive oil from Roussillon, either truffle or boletus, will take you to the forest.
(Translated from Perrine Cuisine)
Recipe for 2 people
For the leek:
For the crumble:
Pre warm the oven at 200 °C.
Peel and cut the shallot in thin slices
Wash the leek and cut it in cubes
Cook (at average heat) the shallot and the leek in a frying pan for 5 minutes by mixing regularly and then cover and cook for 15 additional minutes, mixing from time to time.
Poor the vinegar and put in two Ramekin, then break an egg on each.
Separately, mix the wheat bran with the oil and spread it on the eggs
Keep in the oven for 10 minutes or so. The yellow of the egg shall remain liquid.
Salt with the truffle salt and add pepper.
Enjoy with slightly toasted bread (pain de campagne).