Crispy soft-poached egg served with broad bean salad and smoked bacon
by
Xavier Boyer's crispy egg recipe is a feast of texture and flavour, with a coating of feuille de brick pastry giving way to a sumptuous poached egg. The joy of this dish comes from cutting open the eggs to allow the yolks to ooze over a vibrant broad bean and bacon salad, dotted with seasonal morels.
Ingredients
Poached eggs
- 4 free-range eggs , cold
- 1.5l water
- 15g of rock salt
- 100ml of white wine vinegar
To coat the eggs
Vinaigrette
Morels
- 100g of morels
- 10ml of olive oil
- 1 garlic clove
- 25g of butter
- 1 dash of Madeira
- salt
- pepper
Broad bean salad
- 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
Equipment
- Deep-fryer
Method
1
To prepare the eggs, bring the water, salt and vinegar to a boil in a deep-sided saucepan
- 1.5l water
- 15g of rock salt
- 100ml of white wine vinegar
2
Crack the eggs one-by-one into small glasses, making sure they are very cold as this will help them to retain their shape when poaching
3
Lower the water to a simmer and stir to create a whirlpool. Drop the eggs one-by-one in the middle of the water and cook for 3 minutes. Carefully drain and refresh the eggs in iced water
4
To prepare the coating for the eggs, cut the pastry into a very fine julienne and keep covered with a slightly damp cloth
- feuille de brick pastry, one packet
6
Drain the eggs and carefully coat each one in the flour, then the egg, and finally the feuille de brick pastry. Heat a deep-fryer to 160°C
- flour
8
Wash the morels very thoroughly in lukewarm water, rinsing out the bowl and washing in fresh water repeatedly until the water runs clear. Dry well on kitchen paper
- 100g of morels
9
Heat a frying pan over a medium heat and fry the morels in the oil for 1-2 minutes until liquid starts to seep from them. Crack the garlic clove and add to the pan, season the morels with salt and pepper then add the butter. Fry for a further 2-3 minutes until the morels are cooked, then deglaze the pan with the Madeira and remove from the heat
- 10ml of olive oil
- 25g of butter
- 1 garlic clove
- 1 dash of Madeira
- salt
- pepper
10
Dress the broad beans, radishes and frisée with the dressing and finish with the shallots, bacon and parsley. Arrange on serving plates and add the morels
- 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
11
Deep-fry the coated eggs for 2-3 minutes until golden brown and cripsy and serve on top of the salad
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Crispy soft-poached egg served with broad bean salad and smoked bacon
