Connoisseur Breakfast Egg Benedict “TIAN Style

For the gourmet breakfast Egg Benedict “TIAN Style” first mix all ingredients for the country bread at room temperature with 300 ml lukewarm water in a mixer until a smooth dough. Let rest in a warm place for about 1 hour. Shape dough into an oblong loaf on a floured work surface and let rise again for 30 minutes. Bake in a preheated oven at 180 °C for about 40-50 minutes, depending on size.

For the eggs, grease four demitasse cups with olive oil. Place one egg in each cup. Fill a saucepan with water so that the demitasse cups are completely submerged. Boil in it for 5 minutes, remove and turn out of the cup.

For the sauce, place a bowl on a hot water bath (75-80 °C) and whisk the yolks until thick and creamy.

Remove the bowl from the heat, whisk the butter into the egg yolks, first drop by drop, then in a thin stream. Season the sauce to taste.

To serve, slice the bread and fry in olive oil. Fry a shallot in a little butter, add 200 g of spinach, season to taste and cover the bread with it. Put poached eggs on top and spread sauce on top.

Serve the gourmet breakfast Egg Benedict “TIAN Style”.

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