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Crispy poached egg with salmon and spinach

Crispy poached egg with salmon and spinach

  • 4 organic eggs

  • 4 dl vinegar

  • 20 g salt

  • 200 g panko breadcrumbs or coarse breadcrumbs

  • 100 g of wheat flour

  • 2 egg whites

  • 1 liter of sunflower oil

  • 250 g Baby Spinach

  • 100 g of smoked salmon

  • 2 cloves garlic

  • nutmeg

  • 2.5 dl milk

  • 100 g butter

  • chives for garnish

Poached eggs:

Boil about 3 l. of water and the vinegar in a large pot. When the water boils turn down the heat a little. Crack an egg into a small bowl and pour quickly into the water. Repeat this with remaining eggs. Let them cook for 3-4 minutes each.

Remove eggs with a slotted spoon and place them gently into a bowl of ice cold water.

Take the eggs up and cut if necessary the loose white strips off the eggs that they are nice and uniform. Dip carefully the eggs in the flour, egg white and breadcrumbs. They can now eventually be kept warm in an oven at max. 50 degrees.

Spinach:

In a pan, melt some butter and add sliced garlic, nutmeg and spinach. When the spinach has collapsed, turn it around and it is ready for serving.

Milk foam:

Heat the milk in a small saucepan over low heat with a little butter and a lightly crushed garlic clove. When the milk is hot remove the garlic and season with salt and pepper. The milk is frothed with a blender just before serving.

Deep fry:

Heat the sunflower oil to about 180 degrees and fry eggs one by one until golden and crisp. About 10-15 sec.

Serving:

Place a little spinach in a shallow dish, place a fried egg on top in the middle. Arrange a piece of salmon on top of the egg and pour a little milk foam around the spinach. Garnish with some chives on top.

 

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