- 6 eggs
- 100g (approximately 3.5 oz) of oxalis or
delicate small greens
- 12 small cepes mushrooms
- 20 thin slices of bacon
- 200g (approximately 7 oz) of hazelnut powder (or almond
powder, if hazelnut powder is not available)
- 200g (approximately 7 oz) of breadcrumbs
- hazelnut oil
- olive oil
- salt and pepper to taste
- Add vinegar to boiling water, then gently crack four of the eggs into the water. Cook for about 5 minutes. Eggs should not be fully cooked. Remove the eggs, place them in a bowl of ice water, and wait until completely cooled. Gently retrieve the eggs and save them in a separate bowl of water. (Suggestion: leaving the eggs in water overnight will make them much easier to handle the next day.)
- Place 8 thin bacon strips on a pan and place in the oven at 180 degrees. Leave them until they are crispy yet soft enough to be able to wrap them. Save on paper towel.
- Delicately clean the cepes without detaching the heads. Wrap each stem in a strip of bacon. In a pan, roast them delicately until they have a beautiful color and aroma.
- Mix the breadcrumbs with the hazelnut powder. If you do not have the hazelnut powder you may substitute almond powder.
- In a salad bowl, mix the two remaining eggs with a spoonful of water. Use the spoon to beat the eggs well. Retrieve the cooked eggs bathing in water and drain them. Now take the cooked eggs and place them in succession in the flour, then in the beaten egg mix, and finally in the mixture of breadcrumbs and hazelnut powder. Repeat this process twice and then cook in the pan very lightly with a knob of butter until they are golden brown. The cooking must be done quickly enough so the eggs are not overcooked.
On your serving plates, harmoniously arrange the unwrapped bacon and the bacon wrapped cepes and sprinkle the oxalis on top. Add a few good turns of the peppermill and some of the hazelnut oil on top. Place one breadcrumb coated egg on top.