- 2 slices sour dough 1 cm thick
- 2 eggs
- 100 germs salted butter
- 30 grams Comte cheese
- 1 large vine on tomato
- Pinch white pepper
- Pinch Malden salt crystals
- Clear vinegar 1 tbls per litre
1 an egg poacher is ideal as no need to use vinegar eggs can be cooked to order with 2grms of butter in the mold and allows constancy and gives dish a old school feeling
If this is not available eggs can be poached prior to service in whirlpool of salted water and clear vinegar added then removed into iced water eggs should not be held for more than 10 hrs. at 2 oc
Bread toasted on char grill and brushed with softened salted butter
Reheated in boiling water for 45 seconds in slotted spoon dried of on kitchen paper
Served over grilled bread sprinkled with Comte cheese over the eggs and bread and flashed under salamander for 10 seconds plated and served with garnish of water cress frisee and little vinaigrette
