Name: Crispy soft-poached egg served with broad bean salad and smoked bacon
Total time: 1 h
Ingredients: 4 free-range eggs, cold; 1.5l water; 15g of rock salt; 100ml of white wine vinegar; feuille de brick pastry, one packet; 1 egg; flour; salt; pepper; 100ml of extra virgin olive oil; 10ml of sherry vinegar; 1 lime, juice and zest; salt; pepper; 100g of morels; 10ml of olive oil; 1 garlic clove; 25g of butter; 1 dash of Madeira; salt; pepper; 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

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

by Xavier Boyer

Ingredients

Dairy

4 free-range eggs, cold
25g of butter

Beverages

1.5l water
1 dash of Madeira

Oils & Vinegars

100ml of white wine vinegar
100ml of extra virgin olive oil
10ml of sherry vinegar
10ml of olive oil

Salad & Fresh Herbs

1 frisée lettuce, picked, white parts only
30g of parsley, chopped

Fresh Meat

50g of bacon lardons, fried until crispy