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Recette d'œuf poché et toast à la Tapenade noire
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Difficulty :
Preparation time : 10min
Cooking time : 3min
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Ingredients
For 4 people:- 1 jar of black Tapenade 110g Jean Martin
- 4 eggs
- 30 ml of white vinegar
- A handful of arugula or young shoots
- 4 slices of cereal bread
- Olive oil
- Salt and pepper
Recipe
Pour 1 liter of water into a saucepan and add 30 ml of white vinegar. Bring to a low boil.
Place your egg on a tablespoon and immerse it in the water for 10 seconds, then take it out using the spoon.
After a few seconds to avoid burning yourself, break the egg into the vinegar water.
The egg will fall to the bottom of the pan and coagulate: let it cook for 3 minutes.
Take it out with the spoon and immediately plunge it into a bowl of ice water to stop the cooking.
Repeat the operation with the remaining 3 eggs.
Spread the slices of bread with the Black Tapenade, sprinkle with arugula seasoned with olive oil but not salty.
Place a poached egg on each slice and decorate it with a spoonful of Tapenade.
Serve immediately.
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