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Butter with salt
Place 6 eggs in the sous vide for 50 min at 62.8°C.
In a container, place the yolk of two eggs and beat with fouet until homogenized.
Season with salt and pepper
In the bowl where I beat the yolks, take it to the bain-marie and continue beating.
Add the butter at a temperature of 30°C in a thread to this bowl in a bain-marie.
Until it has the consistency of a cream.
On top of the toast, cover with the parma ham.
Remove the eggs from the sous vide, peel them and place them on top of the ham covered toast.
Put the Dutch cream on top.
Salt and pepper to taste.serve and be happy!!!
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