Fast Food - Maëlan’s Popeye Toast

Maëlan, our in-house carpenter and joiner, also happens to love cooking. Once a month, he prepares lunch for a bunch of us - the lucky few - at work. It’s a tradition that we absolutely love, and we thought it was high time to share some of his dishes with our community. His recipes are all about going back-to-basics. They’re simple, super tasty, well balanced and can be ready in less than 20 minutes, which is perfect because we’re all pretty busy anyway. Everything is prepared right here in our communal kitchen at Bellerose HQ.

Generally speaking, Maëlan prefers working with ingredients that are fresh and organic, locally produced when possible. Nothing too crazy or extravagant either, everything can be found in your local grocery store, health food store or supermarket. 

Working instinctively, he doesn’t obsess over getting the quantities just right and in that same style, he usually adds or drops an ingredient as he goes along. Keeping it simple works, as it leaves room for creativity. We hope you can add some yours too!

And now, we’ll let the man himself do the talking. Tell ‘em, Maëlan!

POPEYE TOAST - for 2 - ready in 20 MINUTES



Preheat the oven at 200° Celsius and bring a deep saucepan of water to the boil (add some salt and white vinegar to the water).

Place the cherry tomatoes on baking paper and sprinkle them liberally with olive oil, then put them in the oven for 15 minutes.



Take another pan and fry the pancetta so that it becomes crunchy and put it aside. In the same pan, let your sliced onions caramelize in some olive oil or butter.



Add to that your spinach and spread it around in the pan, until it’s well done. Stir regularly! Take the lid off the pan at the end when you’re cooking on high heat.



Use a ladle to carefully put the eggs on the bottom of the boiling saucepan. Leave them in there for 6 minutes !



Place a cluster of cherry tomatoes on a plate and next to it, a slice of bread. Place the pancetta, spinach, the Hollandaise sauce and the boiled egg (cut in halves) at the very last minute (in that order too).



Add salt, pepper, chives and dill according to your liking and make it look pretty ! Enjoy, bon appétit !

Pictures : Louis Vielle
Words : Bjorn Dossche

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