Slow food… fast good. Even on the go, you can eat healthy, seasonal and responsible. Guilhem Bouard offers the recipe for his “Great toast with garlic cream” to follow step by step and to make at home!
For 4 sandwiches : 4 thick slices of stale sourdough country bread, 4 ultra-fresh farm eggs, 200 g grated country sheep tomme, 1/4 liter of milk, 1/2 cauliflower, 3 cloves of garlic, 20 cl of fresh cream, 1/2 teaspoon. teaspoon of turmeric, 2 thin slices of very dry country ham, 1 bunch of lamb’s lettuce, salt & pepper, olive oil.
Garlic cream : In a small saucepan, place the crème fraîche, 2 peeled and crushed garlic cloves, 1 pinch of pepper and the fat of the country ham. Reduce to low heat, taste and correct the seasoning. Book.
The slice of bread : Turn on the oven at 180 °. Sort the cauliflower and collect the tops in a salad bowl. Season with salt and pepper, add the turmeric, the remaining crushed garlic clove and a drizzle of olive oil. Mix well and bake for 20 minutes.
In a bowl, place the grated sheep cheese and cover it completely with the milk.
Use a fork to soak all the cheese in the milk.
In a small saucepan filled with water and a drizzle of white vinegar, make soft-boiled eggs by cooking them for 5 minutes and cooling them quickly in cold water. Shell the eggs and set aside.
When the turmeric cabbage comes out of the oven, put the oven on the 250 ° grill position and put the slices of bread in it for a few minutes without giving them any color.
Generously cover each toast over its entire surface with grated cheese, coarsely draining it with a fork. Salt and pepper. Place a few tops of cauliflower on top and bake for 5 min. Out of the oven, place 1 egg harmoniously on each toast, the country ham cut into strips and a few lamb’s lettuce leaves. Drizzle with a spoonful of garlic cream and enjoy immediately.
Gourmet advice : place a few roasted and crushed almonds on top and let the egg yolk sink and bind everything together.