понедељак, 04. август 2014.

Pečen Kamemberi poširana jaja .Baked Camembert and poached eggs

Ova kombinacija vrlo ukusnih sastojaka je moćno dobra.Pravo uživanje.Da nisam popodne imala posla izvan kuće ja bih uz sve popila i čašu belog vina




Sastojci

1 Kamember ,220 g
2 čena belog luka
2 jaja
malo morske krupne soli
3 parčeta belog tosta 
malo sirćeta


Priprema

Obično Kamember možete kupiti u drvenoj kutiji,pa ga u istoj možete i peći.
Ja nisam  imala u kutiji i zato sam ga,prvo špikovala sa belim lukom,posula začinom od limuna i mirodjije i ponovo spakovala u omot i onda sve to u srebrnu foliju.
Pečemo 10 minuta u predgrejanoj rerni na 200 stepeni Celzija.
Dok se sir peče ,isečemo tost na 6 trouglova i stavimo u rernu dok ne porumeni.
Poširamo jaja.Originalno Francuzi poširaju jaja u crvenom vinu.Ja stavim malo sirćeta u vodu
Kada  voda provri,razbijem u nju jaja pažljivo
i odmah smanjim temperaturu.Poširamo nekoliko minuta.Izvadimo i ostavimo da se  cedi na kuhinjskom papiru.

Kada je tost gotov naribamo ga sa belim lukom

Sve je spremno za eksploziju ukusa
Kamember koji se još vruć topi,poširana jaja koja se razlevaju i zlatnbojni tost koji ćemo umakati u sve to.


Ingredients

  • 220g Camembert
  • 3 slices of white toast
  • 2 cloves garlic, thinly sliced
  • dill and lemon spice
  • Sea salt
  • 2 eggs
  • little vinegar

Method

  1. Preheat the oven to 200°C, . Lay the cheese in the centre of a 30cm-square piece of baking parchment. Using the point of a sharp knife, make lots of deep slits in the surface of the cheese. Place the garlic slices, along with dill and lemon seasoning
  2. . Bake for about 10 minutes until the cheese is melted in the middle.
  3. Meanwhile, make the triangles of toast.. Toast the bread until golden. Rub generously with the cut garlic clove. . Sprinkle with a little sea salt.
  4. Remove the cheese from the oven and serve immediately in the paper. Use the garlic toasts as scoops.
Poaching eggs.originally French would poach eggs in red wine.I poach mine in water with little vinegar-When the  water is boiling I crack the eggs in the pan and immediately put temperature to low.
Than after  couple of minutes turn it off. Take  the eggs out with slot spoon and let it drain on kitchen paper.

Serve! Deliciously herbed and melting Camembert  ,tasty poached runny eggs,and golden toast to dip up ll this goodness!
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