Quail eggs on raisin bread cruton, potatoe and jewish artichoke cream and crusty bacon

Signed by: Vivien Reimbelli

Prep work





Quail eggs on raisin bread cruton, potatoe and jewish artichoke cream and crusty bacon

tatsty starter or delicious apetizer for real gourmets


  • 200 g all purpose wheat flour
  • 20 g butter
  • 10 g yeast
  • 30 g raisin
  • 120 ml water
  • 200 g potatoes
  • 150 g jerusalem artichokes
  • 4 slices of bacon
  • 8 quail eggs
  • 50 ml extravirgin olive oil
  • - salt
  • - pepper

Place flour, butter, salt, water, raisin and yeast into the Artisan Stand Mixer Bowl and melt at speed 3.

Melt the dough for abouth 5 minutes.

Let the dough rise for approximatly 30 minutes in the machine bowl.

Remove the dough from the bowl and divide in 2 parts, to be rolled and obtain 2 long cilinders.

Place the cilinders into the oven baking tray, foiled with baking paper. Bake using the professional bakery program for approximatly 50 minutes.

Peal potatoes and jewish artichokes, cut into small cubes, than proceed to vacuum it using the Chef Touch vacuum machine.

Cook for 20 minutes in the steam oven using the manual function.

Remove the bag from the oven, set the vegetables in a bowl, add 4 tablespoons of oil and blend with the Hand Blender.

Preheat a frying pan on the induction hob at power level 5. Add the bacon and cook for 3-4 minutes per side until crispy. Remove from fire and dry up on kitchen paper.

Break the quail eggs one by one in a small plate, then pour gently in the frying pan previously used for the bacon and fry for 2-3 minutes at power level 4.

Slice the bread, garnish every slice with potatoes and jewish artichokes purèe, add half slice of bacon and top with the fryed egg. Serve warm.


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