The eggs

 

  1. Cook the eggs in boiling water or in steam oven for 25 minutes at 64° C.
  2. Stop the cooking by placing them in a bowl of cold water.
  3. Keep warm in water at 40° C.

 

 

Garnish

 

  1. Heat the butter.
  2. Add grated nutmeg
  3. Toss the spinach over a high heat for 5 minutes, stir with a fork piercing a clove of garlic.
  4. Season and drain the spinach.

 

 

Crispy bread rolls

 

  1. Make the crispy bread rolls: brush the slices of bread with softened butter.
  2. Place them between 2 sheets of baking paper.
  3. Roll them on a metal roller.
  4. Place on a baking tray and bake at 135° C for about an hour, or until golden brown.

 

 

Brown butter Hollandaise (Siphon)

 

  1. Make the hollandaise reduction: shallots, white wine.
  2. Add the yolks and whip to a “sabayon” with the warm brown butter.
  3. Finish by adding the liquid cream.
  4. Season, finish with the lemon zest and Espelette pepper.
  5. Pass through the strainer in a funnel, tap the bubbles.
  6. Keep warm, but not above 30° C.

 

 

Dressage

 

  1. Break the eggs one by one into a bowl of hot water.
  2. Arrange a little spinach on each plate and a well-drained egg.
  3. At the last moment, cover with thin slices of raw Paris mushrooms cut with slicer.
  4. Place the crispy bread rolls on the plate.
  5. Add dots of Hollandaise sauce.
  6. Add the grated nutmeg powder.