Breakfast Egg with Chive Infusion and Bread and Butter

something imaginative for breakfast

Breakfast Egg with Chive Infusion and Bread and Butter

With this recipe by Michael Nährer, a breakfast egg becomes a culinary feast of extra class - without a lot of effort.

  • 100 gheavy cream
  • 6 ×egg(s)
  • 50 gbutter
  • 1 gsalt
  • 1 gnutmeg
  • 100 mlChicken stock
  • 30 gchives


Boil all of the eggs for four minutes, peel and finely puree with cream, (cold) butter, salt and nutmeg in a mixer.


Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.


For the chive infusion:finely puree the chicken stock and chives in a blender and pour into a pipette.

Serve with fresh farm bread or toast and decorate with marigold blossoms. C

Recipe by Michael Nährer (Junger Wilder award 2006), Gasthaus Nährer, Rassing (A)
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