Everyday recipes : Entrées

• 4 eggs
• 400 g Isigny Sainte-Mère Fromage Frais Campagne
• 1 clove of crushed garlic
• 50 g Isigny Sainte-Mère PDO unsalted butter
• 1 dash of olive oil
• 1 small tsp of Espelette pepper
• Juice of half a lemon
• 200 g of shelled peas
• 4 sprigs of coriander
• 4 sprigs of parsley
• 2 sprigs of mint
• 50 ml of white vinegar for cooking
• salt / pepper

Mix the Isigny Sainte-Mère Fromage Frais Campagne with the crushed garlic clove and the juice of half a lemon. Leave to one side.

Melt the Isigny Sainte-Mère PDO butter slowly in a small saucepan until it begins to turn a light hazelnut brown. Turn off the heat, then stir in the oil and Espelette pepper. Leave to one side.

Cook the peas for 10 minutes in a pan of boiling water.

Heat a pan of boiling water with the white vinegar. Break the eggs into separate small ramekins.

Create a swirl in the water and then gently slide the egg into the pan (two eggs at a time). Reduce the heat to a simmer and cook for 4 minutes. Remove the eggs to a plate with a slotted spoon and repeat the process with the other two eggs.

Place a little Isigny Sainte-Mère Fromage Frais Campagne on each plate, add the poached egg, pour in a little spiced butter, add the peas and finish with a few leaves of coriander, parsley and mint. Season to taste.