Gorgonzola soup with thyme and fried soft-boiled egg
200 g of Mu Cuisine Gorgonzola
100 ml of Mu Cuisine sweet cream
50 g of bread crumbs
50 g of flour
1 l of vegetable oil
Mix the cream and Gorgonzola into 0.7 l of boiling water. Keep boiling until the cheese melts, then add pepper and thyme and boil for another 5 minutes.
Soft boil 4 eggs, 3 to 4 minutes. Peel the eggs and first roll them in flour, then in a whisked egg and finally in bread crumbs. Fry the eggs in boiling oil until the bread crumbs until golden brown.