John Myers
Contents
show
Ingredients
spinach
- 1 Shallots chopped
- 2 tbsp Butter
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Freshly grated nutmeg
- 500 g Spinach leaves
Truffle sauce
- 1 Egg yolk
- 1 tsp Mustard
- 1 tsp White wine vinegar
- 1 tsp Salt
- 1 tsp Pepper
- 300 ml Germ oil
- 50 ml Truffle oil
- 200 g Double cream
- 100 g Sour cream
- 1 splash Lemon juice
- 1 pinch Chilli (cayenne pepper)
Eggs
- 5 Eggs
- 1 L Germ oil
- 3 slice Frozen toast
- 1 pinch Salt
- 1 Egg yolk
- 1 Winter truffle
White bread
- 150 ml Water warm
- 150 ml Milk
- 1 Yeast cubes
- 1 tsp Sugar
- 2 tsp Salt
- 500 g Flour
- 1 tbsp Oil
Instructions
spinach
- For the spinach, sauté the chopped shallot in butter and sauté until translucent. Clean and wash the spinach, add dripping wet to the onion butter, sauté briefly (2-3 min), season and arrange in the serving ring.
sauce
- For the sauce, mix 1 egg yolk with mustard and vinegar, slowly fold in the oil in a thin stream, the truffle oil last. Season the mayonnaise vigorously with lemon juice and spices, fold in the double cream and sour cream. Draw a ring around the spinach with a measuring bottle, serve the rest of the sauce separately.
Eggs
- Boil the eggs until soft, quench and peel them. Grind the frozen toast in a blender into crumbs and season with plenty of salt. Roll the eggs first in the yolk and then in the crumbs, fry in very hot oil for 2-3 minutes. Arrange on top of the spinach. Grate the fresh truffle generously over the top.
White bread
- For the white bread, stir the yeast and sugar until smooth, then add water and milk. Mix with 250 g flour, let rise in a warm place for 30-40 minutes. Then knead in the remaining flour, salt and oil. Shape the bread, place it on a baking sheet and let rise again for about 1 hour. Bake the bread on top and bottom heat for 10 minutes at 220 ° C, then reduce the heat to 170 ° C and bake for another 30-40 minutes. Sufficient for a starter.
Nutrition
Serving: 100gCalories: 485kcalCarbohydrates: 13.7gProtein: 2.7gFat: 47.2g
