Cooking Instructions
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Step 1
Wash and cut the
Romaine Lettuce (1 head)
, then arrange on plates. Put the
Parmesan (25 g)
to one side.
Step 2
Place the
Eggs (4)
in the perforated cooking tray and put it into the cold cooking space. Steam.
Step 3
Steaming 100°C for 18 Mins
Step 4
Plunge the eggs into cold water, carefully shell them and put aside for garnishing.
Step 5
Wash, zest and juice the
Zitrone (1/2)
. Rinse and finely cut the
Fresh Chives (1/2 bunch)
. Mix the
Fish Sauce (30 mL)
,
Aioli Sauce (100 g)
, zest and juice of the lemon, and chives together and put to one side.
Step 6
Put the
Pfeffer (to taste)
in the lined baking tray, drizzle with
Olive Oil (30 mL)
, and season with
Salt (to taste)
and
Die Filets (12)
.
Step 7
Appliance preheating
Step 8
(Pre-)heat cooking space to 230°C with Hot air + steaming
Step 9
Cut the rashers of
Speck (4 slices)
into strips and place on the baking tray along with the chicken fillets. Put the tray into the cooking space. Bake.
Step 10
Put the pastry in
Step 11
Hot air + steaming 230°C for 8 Mins
Step 12
Rip the
Flatbread (1)
into chunky pieces, spread over the lined stainless steel tray. Put the tray into the hot cooking space. Continue to bake.
Step 14
Hot air + steaming 230°C for 4 Mins
Step 15
Arrange the chicken, bacon, flatbread and egg on the lettuce. Drizzle over the dressing and sprinkle over the parmesan.
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