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 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.
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