The royal eggs benedict tarts

• Chop the mushrooms finely.
• Finely chop the onions and garlic and sauté them in a non-stick pan.
• Add the mushrooms and sauté until the liquid is almost gone.
• Add a little jus.
• If necessary, add a little more butter at the end.

• Wash the spinach.
• Cut out the most beautiful leaves for the garnish.
• Chop the onions and garlic and sauté them in butter.
• Add the spinach.
• Season to taste.

• Separate the eggs.
• Set the water bath to 62°C.
• Place a Gastronorm container (GN) with water and salt in the bath.
• Add the egg yolks and poach for at least 15 minutes.

• Place in a pan and reduce until the desired consistency is reached.

Serving suggestion

• Place the spinach in the tart.
• Pour the duxelles mixture on top.
• Arrange the cut-out spinach leaves and place the egg yolk on top.
• Sprinkle with some fleur de sel and truffle.
• Serve the tart on a veal jus mirror.