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La Bette
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The brunch-baguette
schedule
10-15 minutes
10-15 min
Product used for the recipe:
Ingredients
- 100g La Bette hummus
- 1/2 grilled baguette
- 1/2 bunch of asparagus
- 1 whole egg
- 1/2 peach
- 1 tsp balsamic vinegar
- 1 tbps of extra virgin olive oil
- 1 crack of freshly ground black pepper
- 1 cat of pine nuts
Instructions
- Cut asparagus at the end.
- Blanch them in boiling salted water for 3 to 5 minutes (depending on their size).
- Chill them immediately in ice water.
- Reserve the asparagus for the rest of the recipe.
- Boil a pot of water with salt and vinegar.
- Lower the heat to allow the water to simmer slightly. The water should be hot, but not boiling.
- Crack an egg into a small bowl or cup.
- Create a soft swirl with a spoon.
- Carefully pour the egg into the center of the swirl.
- Let the egg poach for 3 minutes for a runny yolk.
- Remove the egg with a slotted spoon and place it on absorbent paper.
- Reserve the poached egg.
- Cut thin peach slices.
- Mix the peach slices in a bowl with the asparagus.
- Season with balsamic vinegar and black pepper.
- Unfreeze a La Bette hummus tablet according to the instructions on the package.
- Sprinkle the stuffed mini bell peppers with the vinaigrette before serving.
- Spread hummus over the toasted bread.
- Add asparagus and peach slices.
- Place the egg in the center.
- Sprinkle with pine nuts.
- Add a drizzle of vinaigrette.
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