Poached Egg with Rosemary Crumble and Balsamic Vinegar of Modena

The I.F.S.E. school of haute cuisine reveals a simple yet creative recipe to best enjoy the classic "poached egg," enriched by the unique flavor of our Balsamic Vinegar of Modena in the "Bronze" version.

Ingredients (recipe for 5 people):

• 180 grams of weak flour
• 90 grams of butter
• 37 grams of eggs
• 17 grams of water
• 2.5 grams of salt
• 7 grams of sugar
• 7 grams of rosemary
• 5 eggs
• Balsamic Vinegar of Modena "Bronze"

Prepare the Crumble: knead the crumble by working the flour and butter together until they have a sandy texture. Add the eggs, water, and rosemary, and then add the salt and sugar. Let it rest in the refrigerator for at least 30 minutes. Then, coarsely crumble the dough and bake it in a preheated oven at 170°C (338°F) for about 15-20 minutes.

Poach the Egg: in a saucepan, put plenty of salted water. When it almost reaches a boil, create a whirlpool with the help of a spoon and break the egg into it. Keep the water moving and cook for about 3-4 minutes.

Assemble and Serve: serve the crumble in a deep plate with the hot poached egg placed on top. Drizzle with the Balsamic Vinegar of Modena "Bronze".