Calf eggs in bread crumbs
- 6 Egg
- 4 c. soup breadcrumbs
- 6 strands Parsley
- 6 strands Estragon
- 6 strands Chervil
- 75 g Butter
- 2 tbsp. soup Flour
- Cook 4 eggs for 5 minutes in a saucepan of slightly salted boiling water. Refresh them under cold water and then peel them.
- Melt the butter in a small saucepan over low heat. Pour into a pan after removing the foam on the surface and the liquid and whitish deposit (whey). Thus clarified, the butter can cook on high heat without burning.
- Beat the remaining 2 eggs in a deep plate. Mix bread crumbs and finely chopped herbs in a second plate. Lightly flour the soft-boiled eggs. Turn them in the beaten eggs then in the mixture of bread crumbs and herbs.
- Heat the butter over high heat. Brown the soft eggs for 2 to 3 minutes, turning them gently. Drain on paper towels. Serve immediately, each egg in a nest of spinach sprouts seasoned with hazelnut oil, honey vinegar, gomasio and Espelette pepper.