Scrambled eggs, brioche bread and pork belly

Name: Scrambled eggs, brioche bread and pork belly
Ingredients: 7 units.items Eggs; Grated cheese; mesclun salad; Beech mushrooms; pork belly; tomberry tomatoes; brioche bread

Soft scrambled eggs on brioche bread with crispy pork belly: a rich, decadent combination. Perfect for a luxurious breakfast or brunch.

This recipe serves about 5 to 6 people.

Ingredients

7units.itemsEggs

Grated cheese

mesclun salad

Beech mushrooms

pork belly

tomberry tomatoes

brioche bread

Preparation

Separate the egg whites from the yolks of 5 eggs.
Beat the remaining 2 eggs and cook in a pan as a thin pancake.
Place on a cutting board and cut in half.
Whip the egg whites until fluffy in a bowl.
Spoon the egg whites onto the halved 'egg pancake'.
Place in an oven and bake for about 11 minutes at 150°C.
Place the other halved 'egg pancake' back on top of the whipped egg whites.
Spoon a little egg white into a piping bag and pipe a few rosettes of egg white using a piping tip.
Bake the rosettes in an oven at 150°C for 3 minutes.
Fry the bacon until crispy.
Cut points from the scrambled egg with the whipped egg whites.
Serve the brioche bread with pork belly, mesclun salad, sautéed beech mushrooms, and tomberry tomatoes.