CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Dairy | Chefs, Surprise | 1 | Servings |
INGREDIENTS
2 | 10 oz rib eye steak | |
300 | g | Rocket salad |
6 | Red chillies | |
2 | Egg yolks | |
400 | Milk | |
5 | Field mushrooms | |
1 | Clove garlic | |
2 | Shallots | |
Salt and pepper olive oil | ||
4 | oz | Taleggio cheese |
4 | White bread |
INSTRUCTIONS
Season the rib eye steak, sprinkle with oil and place on the chargrill for about 8 minutes until medium rare. Place the rocket and sliced chillies into the pre heated deep fat fryer for about 30 seconds until translucent. Remove, sprinkle with salt, and serve next to the steak. Bread pudding; peel and chop the garlic and shallots. Slice the mushrooms. Place a little oil in a pan and add the garlic and onion. Cook for 1 minute and add the mushrooms and a little fresh thyme. Cook for a further 2 minutes, remove from the heat and season. Warm the milk in a pan. Whisk the egg yolks gently in a bowl and add the milk slowly, season. Place 2 triangles of bread (crusts removed) in a small oven proof dish. Place the mushroom mix on top and add 2 more triangles of bread. Cover carefully with the egg and milk mixture, leave to stand for 2 minutes, sprinkle with a little more fresh thyme then place in a pre heated oven, 425F, for 8 minutes. Remove from the oven, place sliced taleggio cheese on the top and a little olive oil and grill until slightly brown on top to melt the cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2201
Calories From Fat: 1047
Total Fat: 116.1g
Cholesterol: 724.2mg
Sodium: 531.5mg
Potassium: 2693.5mg
Carbohydrates: 136g
Fiber: 25.4g
Sugar: 62.5g
Protein: 163.9g