Toast with filet americain and poached egg

Name: toast with filet americain and poached egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: pavé campaigner bread; 1 tray filet Americain 158 g; 2 el capers (jar 100 g), drained; 1 shallot shredded; 2 pickles shredded; 2 el vinegar; 4 Eggs L; chili pepper from mill

A tasty recipe. The breakfast contains the following ingredients: meat, pavé campagnard (bread), filet americain (158 g), capers ((jar 100 g), drained), shallot (shredded), pickles (chopped), vinegar, eggs (L) and chilli pepper (from mill).

Ingredients

Kitchen Stuff

toaster

Directions

Cut the bread into 4 thick slices. Roast in the toaster until golden brown and let cool slightly. Brush generously with the filet americain. Sprinkle with the capers, shallot and pickle.
Meanwhile, bring a pot with 4 cm of water and the vinegar to the boil. Make a vortex with a spoon, break 1 egg and let it gently slide into the chamber. Poach the egg 3 minutes for a soft boiled yolk and 5 minutes for a hard boiled yolk. Remove with a slotted spoon or ladle from the pan and let briefly drain on kitchen paper. Repeat with the remaining eggs.
Place the eggs on the filet americain and sprinkle with the chilli and salt. Serve immediately.