Back
Croque Madame with Soft Poached Egg and Potato Foam
Recipe by Ralph Kahango
Try this deconstructed Croque Madame for your next brunch with friends!
- Steps
- Ingredients
Steps
- Bring a medium saucepan of water to the boil. `
- For the potato foam, place potatoes and salt into a saucepan of water. Place over medium heat and bring to the boil. Simmer until soft, about 15-20 minutes. Drain and allow to cool slightly.
- In the meantime, place the milk and butter into a small pan over low heat to warm through and melt the butter.
- Pass the potatoes through a fine sieve. Transfer to a blender with the warm milk and butter and blend until smooth. Avoid over blending. Pass the blended potato through a fine sieve if desired and transfer to a siphon gun. Charge with 1 cream charge. Place into bain-marie to keep warm until ready to serve.
- Place breadcrumbs into a frypan over medium heat. Toast until golden brown. Remove from the heat and set aside.
- Place the bacon into the frypan over medium high heat. Fry until bacon is crisp. Transfer a paper towel lined plate.
- Add eggs to the boiling water and cook for exactly 5 minutes and 30 seconds. Immediately remove from the water and transfer into an ice bath to prevent eggs from cooking further. Peel and set aside on a plate.
- To serve, add 4 tablespoons toasted breadcrumbs into each serving bowl. Break the bacon into small pieces and sprinkle half over the crumbs. Dispense potato foam over the top to cover. Add the peeled eggs and sprinkle remaining bacon around eggs. Finish each plate with 1 teaspoon crumbs and some Parmesan cheese.
