Œuf Mollet Bernaise is one of my absolute favourite dishes. So delicate and divine. It consists of all my favourite foods: artichoke, spinach, poached egg and béarnaise sauce.
Ingredients for 2 people
- 2 eggs
- 2 artichokes
- spinach
- 1 onion
- 200 g butter
- 3 egg yolks
- 2 tbsp chicken stock or white wine or vegetable stock
- salt
- 1/2 teaspoon lemon juice
Preparation Œuf Mollet Bernaise with artichoke
- Artichokes: Cook for 45 minutes, then remove the leaves and choke when lukewarm. Cut off the stem so that the heart lies flat on a plate. Spinach: Sweat the onion with a little salt and butter, covered. Chop the spinach, add it and continue to steam.
- Sauce Béarnaise: Melt the butter and whisk it in a bain-marie (approx. 70 degrees) for 8 minutes with the egg yolks and stock or white wine. Season with lemon and salt. If it does not thicken, allow to cool to 50 degrees and whisk again for 30 seconds with a mixer.
- Poaching eggs: Simply bring water to the boil in a saucepan, reduce the heat until the water is no longer bubbling but just simmering gently, then carefully slide the eggs in separately. Cook for 3 minutes. Then arrange everything on the plate.
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