The eggs
- Cook the eggs in boiling water or in steam oven for 25 minutes at 64° C.
- Stop the cooking by placing them in a bowl of cold water.
- Keep warm in water at 40° C.
Garnish
- Heat the butter.
- Add grated nutmeg
- Toss the spinach over a high heat for 5 minutes, stir with a fork piercing a clove of garlic.
- Season and drain the spinach.
Crispy bread rolls
- Make the crispy bread rolls: brush the slices of bread with softened butter.
- Place them between 2 sheets of baking paper.
- Roll them on a metal roller.
- Place on a baking tray and bake at 135° C for about an hour, or until golden brown.
Brown butter Hollandaise (Siphon)
- Make the hollandaise reduction: shallots, white wine.
- Add the yolks and whip to a “sabayon” with the warm brown butter.
- Finish by adding the liquid cream.
- Season, finish with the lemon zest and Espelette pepper.
- Pass through the strainer in a funnel, tap the bubbles.
- Keep warm, but not above 30° C.
Dressage
- Break the eggs one by one into a bowl of hot water.
- Arrange a little spinach on each plate and a well-drained egg.
- At the last moment, cover with thin slices of raw Paris mushrooms cut with slicer.
- Place the crispy bread rolls on the plate.
- Add dots of Hollandaise sauce.
- Add the grated nutmeg powder.