Breakfast Egg with Chive Infusion and Bread and Butter
advanced
·under 60 minutes
Benefits
Preparation stays fresh for several days in the whipper
Breakfast Egg
Ingredients
6 pcs.
egg(s)
50 g
butter
1 g
nutmeg
1 g
salt
100 g
Heavy Cream min. 32% fat
Steps to prepare
1.
Boil all of the eggs for four minutes, peel and finely puree with cream, (cold) butter, salt and nutmeg in a mixer.
2.
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Professional Charger and shake vigorously. Keep the iSi Gourmet Whip at max. 75°C in the bain-marie or in a water bath.
Chive Infusion
Ingredients
30 g
chives
100 ml
chicken stock
Steps to prepare
1.
For the chive infusion finely puree the chicken stock and chives in a blender and pour into a pipette.
Serve with fresh farm bread or toast and decorate with marigold blossoms.
Recipe by Michael Nährer (Junger Wilder award 2006), Gasthaus Nährer, Rassing
Serve with fresh farm bread or toast and decorate with marigold blossoms.
Recipe by Michael Nährer (Junger Wilder award 2006), Gasthaus Nährer, Rassing
Benefits
Preparation stays fresh for several days in the whipper
iSi Tip
Serve with fresh farm bread or toast and decorate with marigold blossoms.