[I don't know why, but I felt like a full English breakfast. Deeming, though, my stomach at 8.30 in the morning may not be able to bear it, I thought I'd turn breakfast into an appetizer for dinner. The result of this ' strangeness '? A toast with brie, Bacon and fried egg ' Chaudhary ', with grilled tomatoes, Fried mushrooms and leeks, glazed with honey. Me and my, Frankly, liked it…
Ingredients for 4 people:
- 4 eggs
- 4 slices of homemade bread
- 100 grams of diced brie
- 4 slices of bacon high 3 mm approx
- 2 leeks
- 15 grams of pumpkin seeds
- 2 tablespoons of acacia honey
- 15 grams of butter
- 10 Piccadilly tomatoes
- 200 grams mushrooms Champignog
- 3 tablespoons extra virgin olive oil
- salt and pepper
- a pinch of oregano
- stale breadcrumbs as required
- oil for frying
The night before you have to make a preparatory work '’ on eggs: place in a bowl with high sides at least 8-10 cm a generous layer of breadcrumbs. Separate egg yolks from egg whites, being careful not to break the yolks and put in bread crumbs, well apart from each other. Cover with another layer of bread crumbs and put everything in the refrigerator.
The following day we start the preparation of the dish: clean the leeks eliminating the final part, the green leaves and the toughest ones, wash and cut into 5 cm long touches about. Put the butter in a nonstick pan, melt and add the leeks and pumpkin seeds: Cook 5 minutes, season with salt, Add honey and then caramelise the leeks over medium heat for 5 minutes, until the sauce becomes creamy.
In another pan put two tablespoons of oil and heat, Add the mushrooms, cut into chunks, season with salt, pepper and cook over high heat for 5 minutes.
Wash and halve the tomatoes, put a tablespoon of oil in a pan, allow to warm up and put the tomatoes making them quickly over high heat sear skin side first and then by that of the pulp. Season with salt and remove from heat as soon as it will be colorful.
Preheat the oven with grill function, Sprinkle the bread with a little olive oil and arrange the brie, diced: put the bread in the oven and Brown. Meanwhile roast the bacon in a pan without any fat, While Browning it well on both sides. Least FRY your egg yolk, put in a saucepan abundant oil seeds, warm up, Add a pinch of salt and frying oil, one by one the yolks laying them out with a spoon in boiling oil. Attention, Bake in 15 seconds, because they have become Golden and crispy on the outside, but keep liquids in.
To serve put on bread and brie a slice of bacon and fried egg yolk. Place in the pot a little fried mushrooms, 4 tomatoes, leeks with their frosting and serve.
THE PAIRING: We would suggest a sparkling wine. We chose a white Tenuta Uccellina, belonging to the Consorzio Romagna wines: Alma Luna is an extra dry, with scents of bread crust, floral and tangy taste goes well with brie soft fatty, egg and bacon.