For a Sunday brunch…or not – Mouillettes with heirloom tomato salad, rucola and pancetta wrapped yellow carrots
Pour le brunch du dimanche…ou pas – mouillettes avec salade de tomates, roquette, et carottes jaunes roulées à la pancetta
In France we don’t have something called brunch, we either have breakfast or lunch. Brunch is an Anglo-saxon concept, and I like it.
There is a restaurant in Sausalito (San Francisco North Bay), called Le Garage where I really like to have my brunches on Sunday, it’s facing the marina and has a huge outside patio, they serve really good mouillettes with prosciutto and asparagus.
Mouillette in French means a small and long piece of bread you dip in oeuf à la coque. Oeuf à la coque literally means Egg in its shell, implying with soft yolk. If the yolk is hard, then it becomes oeuf dur (hard egg). The English translation I found for oeuf à la coque is boiled egg, but I don’t think it’s really that accurate. Oeuf à la coque is a part of every French kid childhood and I remember mine with those two eggs waiting for me on the kitchen table before I would leave for school in the morning.
What’s great about mouillettes is that you can add any side dish you like and make a great brunch with all kinds of combination you like.
I found the cutest mini yellow carrots at the Berkeley Bowl and had to buy them, so then ended up wrapped in pancetta, not a bad way to end. You can also use asparagus instead of carrots, they’re great too, or serve it with thinly sliced prosciutto, you can use your imagination and combine ingredients you like.
Ingredients for 2
- 4 eggs
- 2 heirloom tomato
- 2 cups rucola
- 6 small yellow carrots
- 6 slices pancetta
- rock salt
- Kosher salt and pepper
- 2 tbs olive oil
- 1/2 tsp balsamic vinegar
- parmigiano reggiano shaved
- Grilled baguette cut in 3 inches long sticks
For the eggs
Place eggs in a pot of water, start counting 3 minutes from the time the water starts boiling. Remove from pot (it’s better to cook the eggs at the end).
For the carrots
Boil carrots in water, when cooked wrap one slice of pancetta around, add pepper and place under broiler until all sides are grilled.
For the tomatoes
Cut tomatoes in small cubes, add olive oil, toss and sprinkle with rock salt and pepper
For the salad
Sprinkle rucola with olive oil and balsamic vinegar, a little salt, and shave some parmesan on top.
Serve each item in a large plate, dip your mouillettes in the egg and enjoy!
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks
- Some kind of salad niçoise
- Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue
- No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil
- Crumble of artichoke, yams and carrot purée, sauté kale and wild mushrooms
- Mediterranean tofu cakes with warm roasted pepper, eggplant salad and green olive tapenade
- Saffron quinoa galettes with herbs, butternut squash purée
- Salmon à l’unilatérale, cauliflower purée and warm Moroccan carrot salad
- Lentils and carrot mash with roasted butternut squash and tahini sauce