1
Heat the water in the bain-marie to 63°; when it reaches this temperature, carefully immerse the whole eggs in the water. Leave to cook for 40 mins.
2
Wash and blanch the spinach. Make a beurre-noisette, add the blanched spinach, then the chopped garlic and season with salt and pepper.
3
Prepare the L'Etivaz mousse: combine the cheese, milk and cream. Heat slightly and then emulsify with a Bamix.
4
When the eggs are cooked, remove them from the bain-marie and shell them. Divide the spinach between the plates, then place an egg on top. Season the eggs with salt and pepper.
5
Emulsify the mousse one last time (to obtain a nice foam, the preparation should be barely warm) and pour a few spoonfuls onto the plates.
6
Grill the slices of bacon and arrange them on the plate.
Grate dried morels or bolets over the top just before serving.
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Ingredients
For 2 portions or 4 starters
Farm eggs
4
Spinach
100gr
Butter
40gr
Clove of garlic
1
Salt
Black pepper
Slices of smoked bacon, halved
6
Morels or dried boletus
Mousse de L'Etivaz :
Grated Etivaz à rebibes
40gr
Sour cream 25%
150gr
Milk
50gr
