Name: Romantic Easter Eggs Breakfast
Prep time: 30 min
Cook time: 23 min
Total time: 64 min
Yield: 2
Cuisine: European
Ingredients: 150 milliliter Whipping Cream 33%; 11 gram Salt; 4 piece Quail Eggs; 3 gram Black Pepper; 100 gram Mixed Salad Greens; 15 gram English Bacon; 6 piece Egg Yolk; 50 gram Garden Cress; 3 piece Chicken Eggs; 10 gram Olive Oil

Step-by-step method

Let’s cook

At a glance

This romantic Easter breakfast transforms hollowed eggshells into three stunning vessels filled with whipped egg yolk foams and creamy scrambled eggs – the trickiest part is whisking the yolks over gentle heat without letting them curdle, but your patience pays off with silky, elegant results. You'll spend about an hour total, with the bulk of time devoted to carefully preparing the shells and slowly building those cloud-like foams while crispy bacon and fresh cress add flavorful texture to this impressive dish for two.

1/13

Prepare the eggshells

Very carefully crack open 6 eggs. I tapped the top of each one with a sharp knife and peeled away the top quarter to a third of the shell. Tip out the contents and separate the yolks from the whites.
2/13

Clean them thoroughly

Pick out any bits of broken shell and rinse the eggshells well with water. Set them aside – I stood mine in a small paper egg carton.
3/13

Set up a water bath

Set up a double boiler: water in a pot with a bowl or second pot on top, as usual. Bring the water to a boil, then reduce the heat so it just barely simmers.

4/13

Yolk foam

Put the egg yolks, cream and a pinch of salt into the top bowl or pot – just a small pinch, you can always add more salt later.

For this step
0/3

6 piece
Egg Yolk

100 milliliter
Whipping Cream 33%

3 gram
Salt
5/13

Whisk it up

Whisk continuously while heating gently. It takes quite a while, but the foam will thicken beautifully and the yolks shouldn't curdle. How can the yolks curdle? If the water boils too hard and you stop whisking.
6/13

Bacon foam

Fry the bacon in a dry pan until crisp. Drain on paper towel to soak up the excess fat, then let it cool.

For this step
0/1

15 gram
English Bacon
7/13

Fold into the egg foam

Blitz the bacon into fine crumbs and fold it into half of the yolk foam. You shouldn't need to add any more salt to this one – the bacon will make it plenty salty.
8/13

Tip:

It's a good idea to fry all the bacon at once. Blitz part of it for sprinkling over the salad and eggs, and leave the rest whole for garnish.
9/13

Cress foam

Snip the cress from its growing pad, chop finely and stir into the other half of the yolk foam.

For this step
0/1

50 gram
Garden Cress
10/13

Scrambled eggs

Using a little of the fat rendered from frying the bacon, cook the scrambled eggs. Season with salt and pepper. Add the remaining cream and keep them nice and soft – careful not to let them set too firm.

For this step
0/4

3 piece
Chicken Eggs

3 gram
Salt

3 gram
Black Pepper

50 milliliter
Whipping Cream 33%
11/13

Prepare the salad

Either toss the salad in a bowl beforehand with dressing, or simply drizzle it on the plate with olive oil and a light sprinkle of fine salt. Go with whichever method suits you best.

For this step
0/3

100 gram
Mixed Salad Greens

5 gram
Salt

10 gram
Olive Oil
12/13

Fill the shells and plate up

Gently shape little nests in the salad to hold the filled eggshells steady. Fill one shell with scrambled eggs, another with the bacon foam, and the third with the cress foam.
13/13

To serve

Finish with a garnish of crispy bacon, maybe some quail eggs, and a very thinly sliced piece of bread toasted until crunchy.

For this step
0/1

4 piece
Quail Eggs