Crispy soft-poached egg served with broad bean salad and smoked bacon

4
60 minutes

Ingredients

Poached eggs

  • 4 free-range eggs, cold
  • 1.5l water
  • 15g of rock salt
  • 100ml of white wine vinegar

To coat the eggs

  • feuille de brick pastry, one packet
  • 1 egg
  • flour
  • salt
  • pepper

Vinaigrette

  • 100ml of extra virgin olive oil
  • 10ml of sherry vinegar
  • 1 lime, juice and zest
  • salt
  • pepper

Morels

  • 100g of morels
  • 10ml of olive oil
  • 1 garlic clove
  • 25g of butter
  • 1 dash of Madeira
  • salt
  • pepper

Broad bean salad

  • 200g of broad beans, blanched
  • 4 red radishes, finely sliced
  • 1 frisée lettuce, picked, white parts only
  • 1 shallot, brunoised
  • 50g of bacon lardons, fried until crispy
  • 30g of parsley, chopped

Method

1
To prepare the eggs, bring the water, salt and vinegar to a boil in a deep-sided saucepan
  • 1.5l water
  • 15g of rock salt
  • 100ml of white wine vinegar
2
Crack the eggs one-by-one into small glasses, making sure they are very cold as this will help them to retain their shape when poaching
  • 4 free-range eggs
3
Lower the water to a simmer and stir to create a whirlpool. Drop the eggs one-by-one in the middle of the water and cook for 3 minutes. Carefully drain and refresh the eggs in iced water
4
To prepare the coating for the eggs, cut the pastry into a very fine julienne and keep covered with a slightly damp cloth
  • feuille de brick pastry, one packet
5
Whisk the egg with a pinch of salt and pepper
  • 1 egg
  • salt
  • pepper
6
Drain the eggs and carefully coat each one in the flour, then the egg, and finally the feuille de brick pastry. Heat a deep-fryer to 160°C
  • flour
7
To make the vinaigrette, whisk together all of the ingredients until combined. Set aside until needed
  • 100ml of extra virgin olive oil
  • 10ml of sherry vinegar
  • 1 lime, juice and zest
  • pepper
  • salt
8
Wash the morels very thoroughly in lukewarm water, rinsing out the bowl and washing in fresh water repeatedly until the water runs clear. Dry well on kitchen paper
  • 100g of morels
9
Heat a frying pan over a medium heat and fry the morels in the oil for 1-2 minutes until liquid starts to seep from them. Crack the garlic clove and add to the pan, season the morels with salt and pepper then add the butter. Fry for a further 2-3 minutes until the morels are cooked, then deglaze the pan with the Madeira and remove from the heat
  • 10ml of olive oil
  • 25g of butter
  • 1 garlic clove
  • 1 dash of Madeira
  • salt
  • pepper
10
Dress the broad beans, radishes and frisée with the dressing and finish with the shallots, bacon and parsley. Arrange on serving plates and add the morels
  • 200g of broad beans, blanched
  • 4 red radishes, finely sliced
  • 1 frisée lettuce, picked, white parts only
  • 1 shallot, brunoised
  • 50g of bacon lardons, fried until crispy
  • 30g of parsley, chopped
11
Deep-fry the coated eggs for 2-3 minutes until golden brown and cripsy and serve on top of the salad