2020-08-13 / test@t

Turkey egg on brioche with cranberry jam

You can cook for breakfast not just "big-eyed" scrambled eggs and toast with jam, but combine all this and get an elegant and tasty dish in the form of a multilayer sandwich with fried eggs on a brioche bun, creamy sauce, cranberry jam and pieces of turkey.

Turkey egg on brioche with cranberry jam
  • 1 turkey breast fillet 600 g
  • 4 eggs
  • thyme and rosemary
  • olive and butter
  • salt and brown sugar
  • bow for decoration
  • 8 slices of brioche
  • 250 ml of milk
  • 1 egg
  • 400 g cranberries
  • 500 g of sugar
  • anise and cloves
  • 100 g of grated Parmesan cheese
  • 3 shallots
  • 200 ml cream, 30% fat
  • 50 ml dry white wine
  • 100 ml chicken broth


Step 1
Make a turkey solenoid solution with 2 L of water, 3 tbsp. l. salt and 3 tbsp. l. Sahara. Dip the turkey in the solution, press with a plate and refrigerate for 8-12 hours. Dry the fillets, brush with olive oil, sprinkle with thyme and rosemary leaves. Bake in the oven at 180 ° C for 30 minutes. Cool it down.
Step 2
For jam, mix sugar and berries, add a little anise and cloves, let stand for 1 hour. Stir, bring to a boil and cook for 20 minutes. Cool the jam. Jam and turkey can be prepared the night before and kept in the refrigerator.
Step 3
For the butter sauce, peel and chop the shallots, sauté in butter in a large saucepan, 5 minutes. Pour in wine and broth, evaporate by half, add cream, sugar and salt, bring to a boil, add Parmesan, stir until dissolved and remove from heat.
Step 4
For the croutons, whisk the milk and egg, saturate the brioche with this mixture and fry in butter until crisp.
Step 5
Fry 4 fried eggs in butter, salt. Put some jam, thin slices of turkey on 4 croutons, pour with creamy sauce, lay on top with fried eggs. Cover gently with the remaining croutons and serve immediately, garnished with onions.
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