ItalianPiedmontese
Poached Egg with Piedmontese Spinach Fondue
by cookwithfez · 25.3K subscribers on YouTube
Perfectly poached egg with a creamy spinach and Toma cheese fondue, a refined brunch dish inspired by Piedmontese cuisine.
- Difficulty
- medium
Ingredients
9 items- EggVery fresh eggs; one per serving
- White Wine VinegarA splash (about 1 tbsp) for the poaching water
- SpinachFresh leaves, a handful per serving
- TomaPiedmontese cheese, or substitute with Castelmagno; about 50g per serving
- CreamA splash (about 2-3 tbsp) for the fondue
- ButterA little for sautéing the spinach, or use oil
- SaltTo taste
- PepperTo taste
- BreadCrusty bread, for serving
Method
- Bring a pot of water to 85°C (just before a boil). Add a splash of white wine vinegar.
- Crack a very fresh egg into a small bowl. Create a gentle whirlpool in the water with a spoon.
- Slide the egg into the center of the whirlpool. Poach for exactly 3 minutes and 30 seconds for a runny yolk.
- Remove the egg with a slotted spoon and drain on a paper towel.
- For the fondue: in a small saucepan, gently heat a splash of cream and add pieces of Toma (or Castelmagno) cheese. Stir until melted and smooth. Keep warm.
- In a separate pan, quickly sauté fresh spinach leaves with a little butter or oil until wilted. Season with salt and pepper.
- To serve, spoon the fondue onto a plate, top with the spinach, and place the poached egg on top. Garnish with pepper and maybe a little extra cheese.
- Serve immediately with crusty bread.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
