Servings: 4
Prep time: 30 minutes
Cook time: 50 minutes
Ingredients
- 1 leek, thinly julienned
- 60 ml (4 tablespoons) white balsamic vinegar
- 90 ml (6 tablespoons) olive oil
- 250 ml (1 cup) arugula
- 90 ml (6 tablespoons) pumpkin seeds
- 1 clove garlic
- 60 ml (1/4 cup) water
- 185 ml (3/4 cup) Parmesan, grated
- 4 eggs
- 4 slices thick-cut bacon
- 45 ml (3 tablespoons) maple syrup
- 2 pinches Espelette pepper
- 1 pinch fleur de sel
- 1 pinch freshly ground black pepper
- Salt and pepper to taste
Preparation
- In a bowl, combine 30 ml (2 tablespoons) of olive oil with 30 ml (2 tablespoons) of white balsamic vinegar. Season with salt and pepper. Set the dressing aside and add the julienned leek just before serving.
- In the blender bowl, purée the arugula, pumpkin seeds, garlic, water, 60 ml (1/4 cup) olive oil, 30 ml (2 tablespoons) white balsamic vinegar, and 60 ml (1/4 cup) Parmesan cheese. Season with salt and pepper to taste. The pesto should be thick and smooth. Set aside.
- Place the eggs in water maintained at a constant temperature of 64.5 °C and let them cook for 50 minutes.
- Preheat the oven to 180 °C (350 °F) with the rack in the center.
- On a baking sheet lined with a silicone mat, spread 125 ml (1/2 cup) of Parmesan cheese in small circles. Bake for about 10 minutes, until the cheese is melted and begins to brown slightly. Remove from the oven and let cool.
- On another baking sheet lined with a silicone mat, brush the bacon slices with maple syrup. Bake for 10 minutes.
- Brush the bacon again with maple syrup, then sprinkle with Espelette pepper, fleur de sel, and pepper. Continue baking for 5 to 10 minutes. Remove from the oven and let cool.
- Just before serving, toss the julienned leeks with the reserved vinaigrette. Divide the arugula pesto among the plates, add the poached eggs, then top with the leeks,maple-glazed bacon and Parmesan
