Royal French Toast - Poor Knight
Star chef Heiko Nieder shares his version of French Toast with Michelle Tchea.
Royal Custard
| Ingredients | ||
|---|---|---|
| 1 | l | milk |
| 300 | g | eggs |
| 300 | g | egg yolks |
| salt, pepper | ||
Combine everything together and set aside - this is the batter for the French Toast.
Truffle Mayonnaise
| Ingredients | ||
|---|---|---|
| 100 | g | egg yolks |
| 40 | g | Dijon mustard |
| 15 | ml | lemon juice |
| 5 | g | salt flakes |
| 20 | g | grated truffle |
| 1 | g | black pepper |
| 400 | ml | sunflower oil |
| 50 | ml | truffle oil |
Put egg yolks, mustard, lemon juice, salt flakes and the grated truffle in a blender and blend with sunflower oil to make the mayonnaise. Add in the truffle oil and set aside.
Luxurious egg yolk sauce
| Ingredients | ||
|---|---|---|
| 200 | ml | egg yolks |
| Himalayan salt, fine | ||
Season egg yolk with Himalayan salt and vacuum it if you have the tools to do it. Poach the egg yolk mixture in a water bath at 65° Celsius for 6 hours and then pass through a fine sieve.
Spinach
| Ingredients | ||
|---|---|---|
| clarified butter | ||
| shallots brunoise | ||
| leaf spinach | ||
| salt | ||
| ground white pepper | ||
| grated nutmeg | ||
Lightly brown shallots in clarified butter in a pan, add spinach and sauté until soft. Season with salt, pepper and nutmeg.
Tip:
No measurements here, just grab a handful of the spinach and season according to taste.
Assembling the Poor Knight
| Ingredients | ||
|---|---|---|
| Brioche Toast | ||
| Royal custard | ||
| Spinach | ||
| Truffle mayonnaise | ||
| Truffle ham | ||
| Egg yolk gel | ||
| Truffle curd from the jar | ||
| Garden cress | ||
Dip the brioche toast in “Royal” Custard and then fry in a preheated pan on all 4 sides until golden brown. Place fried brioche on a clean baking sheet. Top brioche with spinach, then truffle mayonnaise and truffle ham. Place truffle mayonnaise decoratively over ham and do the same with the egg yolk. Decorate with garden cress and serve to your guests.
Enjoy!
