Low temperature egg with parsley oil and truffle

The dish of today will delight the most foodies in the house and will be a great challenge for the cooks, who dares to prepare it?

Ingredients for 2 servings:
- 2 eggs
- Olive oil
- Chopped parsley
- Grated truffle

Recipe:
- To make this recipe, you need a kitchen thermometer (you can buy it in supermarkets).
- In a saucepan, heat plenty of water to 72°, you must keep this temperature constant, so the kitchen thermometer must be inside the saucepan all the time.
- When you  maintain the 72º, cook the eggs for 13 minutes.
- Drain them and put in a bowl with very cold water to stop the cooking.
- Break the shell very carefully so that the interior does not break. You must do this step very slowly, since the yolk is very delicate.
- Separate the white until only a thin layer is left around the yolk (as in the image).
- Place it carefully on the plate where you are going to serve.
- In a bowl, mix 3 tablespoons of olive oil with chopped parsley.
- Pour a spoon and a half on each yolk.
- Add some grated truffle on top.

Bon appétit!

Coffee with milk and walnuts cake

Today we propose you this coffee cake ideal for breakfast and snacks. We have prepared it with coffee with milk, so the flavor is smoother, but you can also do it only with coffee.

Ingredients for 2 individual pieces:
- 0.9 oz of margarine
- 1.05 oz of sugar
- 1 egg 
- 0.9 oz of flour
- 0.18 oz of coffee with milk
- 10 nuts
- 1 teaspoon of yeast
- Icing sugar

Recipe:
- In a chopper, introduce the nuts until they become powder. If you do not have a chopper, you can do it by hand with a mortar.
- Sift the flour with the aid of a strainer to prevent lumps.
- In a large bowl, mix with the help of a few sticks, margarine, egg, sugar, coffee with milk and nuts until there is a dough without lumps.
- Add the yeast and the sifted flour and stir again until they are completely integrated.
- Pour the dough into two microwave-safe silicone molds and cook together at 800W for 3 minutes.
- Check that the cakes are ready by inserting a toothpick, if it comes out clean it is at its point.
- Let it temper, unmold and sprinkle a little icing sugar on top to decorate.

Bon appétit!

Beef sirloin with reduction of Pedro Ximénez

Today we present a whole gourmet recipe that will become one of your favorites when you eat meat. And it's very easy to do!

Ingredients for 2 people:

- 2 beef sirloins

- 1 onion

- Olive oil

- 1/2 glass of Pedro Ximénez

- 1 tablespoon of cornstarch

- 1/2 liter of broth 

- Salt

- Pepper

- 2 potatoes

Recipe:

- Peel and cut into small squares the onion.

- In a frying pan with a little olive oil, sauté the onion until golden.

- Add the Pedro Ximénez and 3/4 parts of the broth.

- Mix the leftover broth with the cornstarch and add it to the frying pan.

- Let it cook for a few minutes and reduce the sauce.

- You can beat it a bit with the mixer to make a thin sauce or leave it as is, both ways is very good.

- Peel the potatoes and make potato balls.

- Fry them in hot olive oil until they are brown.

- Pepper the sirloins and grind them back and forth.

- Serve with the sauce and potatoes above.

Bon appétit!

Eggs Benedict

Today we bring you a delicious recipe very typical for brunch, that food that is a mixture of breakfast and lunch that is usually done in the middle of the morning. Benedictine eggs are poached eggs with Hollandaise sauce, and are the star dish of this meal.

Ingredients for 2 servings:
- 2 eggs 
- 4 slices of bacon or 2 slices of smoked salmon.
- 2 muffins
- White wine vinegar

For Hollandaise sauce:
- 1 egg yolk
- 1.8 oz of margarine
- 1 tablespoon of water
- 1 teaspoon of lemon juice
- Salt

Recipe:
- Cut the muffins in half and toast in a toaster.
- Heat a saucepan with water until it boils.
- Meanwhile, in a medium bowl, pour 3-4 fingers of white wine vinegar.
- Peel the eggs and put them in the bowl with the vinegar. Be careful not to break the yolk.
- Once the water from the saucepan begins to boil, lower the fire in half and, with the aid of rods, remove the water quickly.
- Pour the eggs and vinegar into the saucepan carefully just where is the swirl in the water, so that the eggs have movement and begin to gather the clear around the yolk.
- Let cook for 4 minutes.
- While cooking the eggs, in another saucepan we are going to make the sauce.
- Mix the egg yolk, a pinch of salt, a tablespoon of water and lemon juice.
- Put the mixture to simmer and slowly add the margarine while stirring continuously until you have incorporated all and mixed well.
- Let the sauce heat for another minute to make it consistency.
- In a pan without any oil, fry the strips of bacon until they are browned.
- Place the muffins open, strips of bacon or slices of smoked salmon, whichever you prefer, a poached egg on each and a tablespoon of Hollandaise sauce on top.

*Note for cooks: the poached egg will remain with the clear around the yolk, but when you open this, will be liquid and will mix with the sauce.

Bon appétit!

Lemon Chicken (Chinese Style)

If you usually go to Chinese restaurants, you probably tried their famous lemon chicken, crispy, juicy and with bittersweet sauce a bit thick... Well, today we give you the keys to prepare it at home.

Ingredients for 2 servings:
- 2 chicken breasts 
- Bread crumbs
- Olive oil
- 2 thin slices of lemon

For the sauce:
- 7 oz chicken broth
- 2 tablespoons of vinegar
- 8 teaspoons of white sugar
- The juice of a lemon
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce

Recipe:
- In a glass, mix some of the cold chicken broth with the cornstarch and stir well until it dissolves.
- In a saucepan, mix the rest of the ingredients of the sauce and heat it until it starts to boil.
- Pour the cornstarch dissolved in the broth and stir continuously until the sauce thickens.
- Cut two lemon slices as thin as you can and then decorate the plate. Make a cut from the center to the outside so you can fold it later.
- Roll the chicken breasts in breadcrumbs.
- Fry them in a frying pan with plenty of hot olive oil until they brown.
- Place in a dish with absorbent paper to remove the excess of oil.
- Cut the breasts into strips of approximately 2 cm wide.
- Serve placing the strips of chicken with the original shape of the breast and pour over the hot sauce.
- Garnish with the lemon slice bent over.

Bon appétit!