• 4 eggs
  • 300 g of white cheese
  • 6 cloves of garlic
  • 4 organic yellow lemons
  • flower of salt

  • 40 cl of vinegar
  • 100g butter
  • 2 teaspoon(s) sweet paprika
  • 2 teaspoon(s) of smoked paprika
  • 6 spring onions
  • olive oil


  1. Drain the white cheese. Pass half of the garlic cloves through a mandolin to make petals. Reserve.

  2. Chop the rest of the garlic and mix it with the fromage blanc with the zest of the lemons and a pinch of fleur de sel.

  3. Poach the eggs in boiling water, previously vinegared, for 3 minutes. Remove them with a slotted spoon.

  4. Melt the butter in a saucepan over medium heat with a thin drizzle of olive oil. Add the garlic petals and paprika, then mix to create a foamy liquid.

  5. Arrange the fromage blanc at the bottom of each plate, add the poached egg, the garlic paprika butter and the sliced ​​spring onions.

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