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Soft-boiled egg and spinach coulis by Eric Bouchenoire

Soft-boiled egg and spinach coulis by Eric Bouchenoire

It is with great pleasure that we meet again with our dearest friend – Eric Bouchenoire – in the kitchen of Boutique Dassaï – Joël Robuchon. You have now the opportunity to start loving spinach because chef Eric Bouchenoire has found the recipe that will bring back childhood memories: soft-boiled egg and toast soldiers accompanied with his delicious spinach coulis.

Ingredients

  • 1 egg (50-55 gr)
  • 200 gr spinach baby leaves
  • Whole Parmesan cheese
  • Balsamic vinegar
  • 10 cl single cream
  • Toast soldier
  • Mignonnette
  • Pink peppercorn
  • Espelette pepper
  • 20 gr Wasabi paste
  • Kosher salt

Recipe

Step 1 – Egg cooking

  1. Bring water to a boil in a small pan and add a hand full of Kosher salt. The egg peel will come off a lot easier.
  2. Gently immerse the egg and cook for 6 minutes.
  3. Once time is over, put in ice water to fix the cooking and peel.

Step 2 – Spinach and wasabi coulis

  1. Warm up the single cream.
  2. Blend 150 gr spinach, wasabi paste, ground pepper and the warm single cream.

Step 3 – Presentation

  1. Take your nicest dish plate and pour a tablespoon of spinach coulis.
  2. Powder up the peeled egg with mignonette and pink peppercorn.
  3. Place in the middle of the coulis.
  4. Seize the toast soldier and dress up with parmesan shavings.
  5. Embellish your coulis with 7 balsamic vinegar dots.
  6. Place the soldier on top of the soft-boiled egg.

You are ready to savour a meal rich in flavours and vitamins!

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