Bouillon of Pot-au-Feu

Ingredients

• 200 gBaguette
• 80 gGruyère
• 40 gParmesan
• 4 pcsEgg
• 1200 mlBeef broth
• 30 gTomato purée
• 4 gSalt

Instructions

1. 1

   Prepare the bread

   • Cut the baguette into very thin slices (about 200 g total).
   • Place the slices on a baking tray and dry in the oven at 160 °C for 8–12 minutes until crisp but not browned.
2. 2

   Grate cheeses and layer

   • Grate 80 g Gruyère and 40 g Parmesan.
   • In a soup tureen or heatproof serving bowl, arrange the dried bread slices in layers, sprinkling grated Gruyère and Parmesan between the layers so bread and cheese alternate.
3. 3

   Poach the eggs

   • Bring water to a simmer in a pan, add a splash of vinegar (optional).
   • Gently slip each egg (4 eggs total) into the simmering water and poach 2–3 minutes until whites are set and yolks still soft.
   • Remove with a slotted spoon and let drain briefly.
4. 4

   Finish and serve

   • Heat 1,200 ml beef broth until very hot (brief boil).
   • If desired, stir 30 g tomato purée into the hot broth and bring briefly to a boil.
   • Place the poached eggs on top of the last cheese layer and pour the boiling broth over bread, cheese and eggs so the cheese softens.
   • Serve immediately. (Note: If using more than 4 eggs, serve the eggs separately.)