Some time ago, Maille UK asked me to participate in their new challenge Maille Flavour. I have been surprised by the number and the originality of their products. I did not expect to find more than the original and whole grain French mustard that you can find outside of France.
I have chosen the Hollandaise sauce for my first recipe. If you want to buy this Maille product, you can do it here. I was able to choose a second product (the honey and balsamic vinegar mustard) but I do not know if I will have time to work on a second recipe. I shall see this week.
Today, my recipe includes a baby spinach salad served with a soft-boiled egg, bacon crisps and a hollandaise sauce cromesqui. It could be my take on the classic Benedict egg. My pictures and description will describe perfectly the cromesqui, but it could be defined as a fritter of sauce. The goal of this cromesqui is to release the sauce onto the salad and the egg.
Baby spinach salad with a hollandaise sauce cromesqui
For 4 persons
– 1Maille Hollandaise jar (or your own Hollandaise sauce)
– 1 egg for the cromesqui
– 20 gr of fine breadcrumbs (you can prepare it yourself by drying some bread in your oven and blending it)
– 1 litre of vegetable oil
– 150 gr of baby spinach leafs
– Italian extra virgin olive oil
– 4 fine slices of bacon
– 4 eggs
– Maldon salt
The first step is to prepare the cromesqui. I used cake pop moulds to prepare my Hollandaise sphere (the moulds measure 3 cm of diameter). Put one teaspoon of sauce in each half sphere and level out with a spoon. Count 1 or 2 sphere per person so 2 or 4 half sphere per person. Put in the freezer for minimum 2 hours.
Then, pull out the half sphere from the moulds and heat the plain surface to join the half spheres together to get entire ones. Be quick because the Hollandaise is warming up in a matter of seconds. Put the spheres back in the freezer for an hour or so.
Meanwhile prepare the breading ingredients. In one bowl, whisk an egg and in a second bowl, put the breadcrumbs. At the last minute, take the spheres from the freezer. Put the sphere in the egg and then in the breadcrumbs two times (the first time the breadcrumbs do not stick very well on the frozen sauce, it’s normal).
Preheat your oven on 200°C. Prepare slices of bacon and put them between 2 sheets of baking paper on a baking tray. On top of the bacon, put a second tray to allow the bacon to stay flat during the cooking process. Cook the bacon around 20 minutes and it should be crispy. Put the bacon on a kitchen paper so the fat stays on the paper.
Prepare the baby spinach salad in bowls or plates depending on the design you want. Season with extra virgin olive oil. You can add any other ingredients you would like to the salad: walnuts, croutons…
Put water to boil in a saucepan to cook the eggs. When the water is boiling, put the eggs and let them cooked for 7 minutes if they are medium or 8 minutes or if they are large. The egg must be cooked and runny in the centre. When they are ready, put them in cold water and peel them. Cut the top and the bottom of each egg for the presentation. You should be able to put the cromesqui on top of the egg. Place the egg at the centre of the salad.
Add the vegetable oil to a large pan and bring it to 180°C. Prepare a plate with kitchen paper to put the hot cromesqui after the cooking time. When the oil reaches the temperature, take the frozen spheres and put them in the hot oil for 3 minutes. The breadcrumbs should allow the sauce to stay in the “bread shell”.
Place the cromesqui on top of the egg and add the bacon crisps. Finish the dressing with Maldon salt.