Perfect Egg on Gruyère AOP Velouté
A delicate and flavourful recipe, perfect for impressing your guests.
ingredients
Eggs
(1 per person)
150 g
Gruyère AOP
30 cl
whole milk
1 tbsp
cream
Crispy ham or mushroom chips
Microgreens
Salt and pepper
Stages
1
Cooking the eggs: cook the eggs at 64°C for 45 minutes in a controlled water bath or sous-vide cooker.
2
Velouté: heat the milk, add the grated smoked Gruyère AOP, then blend with a spoonful of cream until smooth. Season to taste.
3
Milk foam: take a small amount of milk and froth it using a hand blender or milk frother.
4
Plating: pour the hot velouté into a deep plate, gently place the egg in the centre, add the crispy chips, a touch of milk foam and the microgreens. Finish with a grind of black pepper.
