A quick and easy recipe by Pierre Augé, with only 5 ingredients: the recipe for the egg in a country bread crust. The egg is cooked softly to keep its heart soft and then breaded in stale breadcrumbs.
Accompanied by beautiful green asparagus in season - or a simple salad - it is a bluffing and delicious plate!
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Recipe of the egg in a crust of country bread, green asparagus and balsamic vinegar by Pierre Augé
For 4 persons
Ingredients:
4 eggs
1 bunch of asparagus
100g of flour
100g of egg whites
100g of breadcrumbs
Balsamic vinegar from Coursan
Preparation:
Cook 4 eggs for 5 min 30 seconds in boiling salted water, cool, peel (remove the shell)
Prepare the breading with 100g of flour, 100g of egg whites and 100g of breadcrumbs.
Cover the eggs well with the breadcrumbs and fry them at 180°C for about 30 seconds.
Cook 1 bunch of green asparagus for 2mn in boiling salted water, cut them on the bias, season with olive oil, fine salt and Espelette pepper.
Place the breaded egg on the asparagus and put 1 tablespoon of Coursan balsamic vinegar on top.
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Official website
www.lamaisondepetitpierre.fr
