Borage with low-temperature poached eggs and Iberian ham

90 min
Type of dish: Vegetables
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Borage 1.875 kg
Garlic 2.5 ud
Label eggs (XXX) 5.0 ud
Ham dust 25.0 g
Chives 6.25 g
Water 0.375 l
Onion 0.025 kg
Carrot 0.013 kg
Leek 0.05 ud
Bones 0.05 kg
Beef shank 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 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.