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Airy open-faced sandwich

This recipe is for approximately 4 people.

Ingredients

prosciutto
mesclun salad
4Eggs
Mustard cress
brioche bread

Preparation

  1. Separate the egg white from the yolk and set the yolk aside.
  2. Whip the egg white until airy in a mixing bowl.
  3. Spoon a mound of whipped egg white onto a baking tray with a baking mat.
  4. Place an egg yolk on top of the whipped egg white.
  5. Bake the egg for about 6 minutes in an oven at 150°C.
  6. Bake the brioche bread as described on the packaging.
  7. Top a slice of brioche bread with prosciutto ham and a little mesclun salad.
  8. Spoon the fluffy egg onto the brioche roll.
  9. Finally, garnish the egg with a little mustard cress.