Borage with low-temperature poached eggs and Iberian ham
Extra virgin olive oil 0.125 l
Label eggs (XXX) 5.0 ud
Xantana rubber 2.5 g
Ham dust 25.0 g
Serrano ham 0.1 kg
For the borage:
- Clean the borage removing the stringy parts with a paring knife and then wipe using a clean cloth to remove the outer fuzz.
- Once clean, cut them into sticks of three or four centimetres and place them in sunflower oil to prevent oxidation.
- Cook them with water and salt and drain. They should be cooked ‘al dente.’
For the Iberian consommé:
- Prepare a consommé with the bones and the pieces of Iberic ham, vegetables and salted anchovies.
- Thicken with Xanthan gum.
For the garnish:
- Cook slices of Iberian ham in the oven at 100 ºC for 45 minutes.
- Poach the egg with its shell at 65 °C for 25 minutes.
- Remove the stems of the wild asparagus and peel. Cover with tempura and fry them.
- Make a ham powder.
- Chopped chives.
- Brown the brunoised garlic and add the well-drained borage and sauté.
- Place the Iberian consommé on the bottom of the plate.
- Poach the egg.
- Fry the wild asparagus in tempura.
- Present the borage over the stock using a ring.
- Place the egg on the borage.
- Garnish with dried ham slices and asparagus in tempura.
- Sprinkle with finely chopped chives and ham powder.
Nutritional information (1 portion)
Fiber 4.8 g
Saturates 10.06 g
Monounsaturated fatty acids 23.41 g
Polyunsaturated fatty acids 5.42 g
Cholesterol 294.95 mg
Calcium 432.24 mg
Iron 15.46 mg
Zinc 3.17 mg
Vitamin A 978.5 ug
Vitamin C 142.3 g
Folic acid 110.87 ug
Salt (Sodium) 674.99 mg
Sugars 2.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed