Cut the crust off the toast and cut into small pieces. Put the bread cubes in a bowl, pour the milk over them and let stand for about 10 minutes.
Peel shallots and garlic and cut into small pieces. Add the beef tartare with eggs, shallots, garlic, salt and pepper to the soaked toast in the bowl and knead well. Let the mincing mixture sit for another 10 minutes.
Cut the goat cheese into 8 slices. Divide the mince into 8 portions, place a slice of goat cheese on each and shape into 8 meatballs. Heat the rapeseed oil in a pan, fry the meatballs over medium heat for 5 minutes on each side. Preheat the oven to 160 degrees. Place the meatballs in a baking dish and cook in the hot oven for about 10 minutes .
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.