- 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.