Borage with low-temperature poached eggs and Iberian ham

90 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: January, February, March, October, November, December
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Borage 1.875 kg
Garlic, bulb 2.5 ud
Label eggs (XXX) 5.0 ud
Iberico ham 0.125 kg
Wild asparagus 0.063 kg
Ham dust 25.0 g
Chives 6.25 g
Water 0.375 l
Onion 0.025 kg
Carrots 0.013 kg
Leek 0.05 ud
Poultry carcasse 0.025 kg
Bones 0.05 kg
Beef ossobuco 0.025 kg
Bay leaf 0.013 g
Thyme 0.025 g
Minced meat 0.025 kg
Onion 0.008 kg
Green leek 0.025 ud
Egg whites 0.125 ud
Table salt 0.25 g

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.

For decoration:


  • 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 3.46 g
Saturates 9.65 g
Monounsaturated fatty acids 22.92 g
Polyunsaturated fatty acids 5.15 g
Cholesterol 263.63 mg
Calcium 344.25 mg
Iron 12.56 mg
Zinc 2.84 mg
Vitamin A 786.13 ug
Vitamin C 111.03 g
Folic acid 82.48 ug
Salt (Sodium) 661.54 mg
Sugars 1.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.