【シェフのラピュタパン】最高の火入れにした卵のコンフィで食べる目玉焼きトーストの作り方

【シェフのラピュタパン】最高の火入れにした卵のコンフィで食べる目玉焼きトーストの作り方

Salut, hi. Since it was a holiday, I thought I would make a little breakfast. That is why we are going to make fried egg toast. When I think of this fried egg toast, the first thing that comes to mind is still Laputa bread. Pazu and Sheeta eating a simple fried egg on a slice of bread. I think it goes without saying that the fried eggs and bread shone even more brightly because of them. I’m going to make a fried egg toast that pays homage to the Laputa bread, but I don’t want to be too elaborate or take too much time and effort. I think it’s a good idea to use parsley to make a toast that is easy to make and yet different from the original. To add this herbiness, I chop it up and put it on the side. First of all, I just pounded some garlic, and I thought I’d make garlic oil. I knew that in that original, I think it’s a very commendable point that you made a fried egg with all that lack of equipment. So, Pazu is a very high spec. I can’t believe he’s 13 years old, but he has guts, physical ability, and determination. And he even has the special ability to control the pigeons at will with that little unknown trumpet-like thing. Hey? Very slanted (sweat) This is my own recipe, focusing on what I think he would have done if he had made Laputa bread in his home with a proper kitchen environment in Sheeta. I made the mistake of cutting it off at a tremendous angle, and it’s been a long time since I made such a mistake. I’m sure my viewers, who are very kind-hearted, will comment on it and say something like, "I guess Kobo has a brush with the wrong brush. Hey? (Pressure) Prepare a frying pan and add plenty of olive oil. So you imagine that you are going to confit the garlic that you have pounded. The oil is roughly 100…maybe even less. I prepared about 100. and slowly confit them over low heat to infuse the oil with their aroma. When the garlic is so soft that it crumbles when pressed, it’s time to pull it out and start frying the eggs. I’m going to make it. The key is to make it as if you are cooking the eggs while coating them with this garlic oil. Can use low heat at this point as well. Slowly turn up the heat and one side will be semi-cooked. Sprinkle with salt. Then the eggs will have a good flavor and taste good. When it reaches this level, the semi-cooked one is pulled up. It takes only 2 to 3 minutes. The other side is cooked more thoroughly to make eggs with a strong garlic flavor. Let’s do both sides. After turning over, the yolk will be cooked in about 30 seconds, so it’s enough to preheat after that. This oil is delicious, so I use it as is. I put the bread in as it is and let it absorb the oil while baking it savory. If I had a larger frying pan, I might have put the eggs and the bread in at the same time, but it was difficult to find space when making two batches, so I cooked them separately. I think it’s fine to cook the bread first. If you want your eggs in better condition, bake the bread first. This is how this garlic oil-soaked garlic toast is made (doh!) This is already delicious. This alone is already good (I’m sure of it) It’s juicy….and the oil soaks through. Salt here as well. Salt and pepper, it’s still better to salt each ingredient well. When all sides are fragrant, pull them up. So what we’re going to do with this is the garlic that we confit earlier. I’m imagining making a kind of condiment with the parsley that I chopped up because I have some left over. The fried eggs that have been thoroughly finely chopped here and later cooked hard are also finely chopped. Shall we put them together? It’s like a nice…what is it? It’s like making tartar (get the message). This has a really nice balance of flavors…with the garlic on top. I think it would be even better if you add mayonnaise to connect it a bit. A small amount of mayonnaise is good. If there is too much, mayonnaise will dominate. The base is only this garlic, parsley and egg. Yum! Now that all the parts are ready, it’s time to serve and dresse. This tartar sauce that I made earlier, put it firmly on the toast, and that’s really all you need anymore. But I made a fried egg (?), so I’ll just put it on toast. Let’s also serve fried eggs. Actually have half a fried egg for each slice of bread. This time, I used half a loaf of bread for one fried egg. I did it the other way around. It’s delicious with a generous sprinkling of parmigiano as a finishing touch. If you think the condiments between these are a little too much trouble, just a fried egg and toast in this recipe is insanely good. Bon appétit. Paprika must be bitten into whole. Phew♪ Great delight. No, the eggs are too good. Garlic-scented eggs as if confit in garlic oil. And this bread that has absorbed that garlic oil is also good. It’s good. I’ve tried to be a little classy with the fork and knife, but it’s still my hand. Yum (delight)! I’m beating the garlic that’s been confit, and the eggs are beating the ones that are a little bit cooked, and the parsley is like a condiment, and it’s on the bread, so each one is a nice addition again. Even these egg whites are good. The white meat is delicious. White meat is also tasty (corrected) Hot milk is great for breakfast and brunch. I’m not sure if this is a good idea or not, but it’s good. Yes, so it was Chef’s Laputa Bread. Please refer to this if you like. Well then, I’ll see you in the next video. Thanks.

天空の城ラピュタよりジブリ飯「ラピュタパン」のオマージュとして、自分なりのレシピで目玉焼きトーストを作りました。休日の朝食やブランチなんかに作れば最高です。良かったら参考にしてみて下さい。

●材料(1〜2人前)
卵　　　　　　　2個
ニンニク　　　　2かけ
パセリ　　　　　適量

食パン　　　　　1枚
オリーブオイル　約 100ml
塩・黒胡椒　　　適量
マヨネーズ　　　大さじ1
パルミジャーノ　適量

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#ラピュタパン　#再現 　#目玉焼き