Breaded Soft-Boiled Egg with Carrot Mousseline and Leek Fondue

Elevate your culinary repertoire with our exquisite recipe for Breaded Soft-Boiled Egg accompanied by Carrot Mousseline and Leek Fondue. This dish combines the delicate textures and flavors of a perfectly soft-boiled, crispy breaded egg with the smooth, sweet richness of carrot mousseline and the mild, buttery taste of leek fondue. Ideal for an elegant starter or a sophisticated brunch, this recipe showcases a harmonious blend of comfort and luxury. Follow our step-by-step guide to create this beautifully balanced dish that’s as pleasing to the eye as it is to the palate.

(2)

Preparation 25 min
Baking 15 min
Servings 4
Level Débutant

Recipes > Starters > Breaded Soft-Boiled Egg with Carrot Mousseline and Leek Fondue

Starters

Ingredients

Carrots : 2
Leeks : 2
Yellow oinion : 1
Eggs : 5
Milk : 12 centiliters
Breadcrumbs : 8 tablespoons
Flour : 3 tablespoons
Unsalted butter : 15 grams
Espelette pepper : 1/2 teaspoon
Olive oil : 4 tablespoons
Nutmeg : 1 pinch
Salt : 1 pinch
Pepper : 1 pinch

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Note

Here, the soft-boiled eggs are cooked using eggs from the refrigerator. If your eggs are at room temperature, subtract one minute from the cooking time.

Tip

To peel your eggs easily, perform this step in a bowl filled with water. Efficiency guaranteed!

Preparation steps

Step 1
After peeling, cut the carrots into thin slices (approx. 230 g).
Pour the milk into a saucepan and add the carrots.
Cover and simmer for fifteen minutes.
Step 2
After 15 minutes, check the carrots for doneness. They're done if the tip of a knife doesn't resist. If not, leave them a few minutes longer.
Remove from heat and blend.
The resulting purée should be smooth and creamy.

Season with salt and pepper and set aside.
Step 3
Remove the greenest part of the leeks and chop (approx. 180 grams).
Thinly slice the onion (approx. 70 g).
In a frying pan, cook the leeks and onion in a drizzle of olive oil (approx. 1 tablespoon) over medium heat for around 15 minutes.
Step 4
Be careful not to brown them too much. Lower the heat if necessary and cook for a few minutes longer.
The onion and leeks should be melting.
Remove from heat and add salt, pepper and a generous grating of nutmeg.

Mix well and set aside.
Step 5
In a saucepan, bring water to the boil and immerse the 4 eggs for 7 minutes (the 5^th will be used for breading).
When the time is up, plunge the eggs into a bowl of iced water to stop the cooking process.
Step 6
Separate the eggs and prepare 3 bowls. One with the flour, one with the beaten egg and one with the breadcrumbs.
In the third bowl, where the breadcrumbs are, mix the Espelette pepper, a pinch of salt and a turn of the mill.
Step 7
Roll each egg in flour, then in beaten egg and finally in breadcrumbs.
That is, roll each egg in flour, then in beaten egg and finally in breadcrumbs.
Repeat this step a second time: flour, egg, breadcrumbs.
Take care when handling breaded eggs.
Step 8
Finally, heat the butter and the remaining 3 tablespoons of olive oil in a frying pan.
When the butter begins to foam, place the eggs in the pan and cook for 5 minutes. Baste regularly to obtain a nice color.
Step 9
To serve, place a crown of leek fondue in the center of the plate. Fill with carrot mousseline and place the egg in the center.
Bon appétit.

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