Chef Jean-Luc Lefrançois told us how to make soft-boiled egg coated in brioche with spring vegetables and herbs. Mouth-watering!
Soft-boiled egg coated in brioche with spring vegetables and herbs
8 fresh eggs and 100g egg white
500ml peanut oil
300ml olive oil
100ml aged wine vinegar
150ml beetroot juice reduction
250ml chicken broth
Vegetables and Herbs
8 stems asparagus | 8 turnips | 8 carrots | 2 fennel bulbs | 100g snow peas | 100g peas | 8 baby poivrade artichokes| 8 round multicoloured radish | 2 courgette flowers | 2 yellow courgettes | 50g spinach leaves | ½ bunch chervil | 100g garden cress | 500ml vegetable broth | Handful each of fresh thyme and savory
Crush the brioche into crumbs. Cook the eggs in boiling water for 5 minutes and 30 seconds. Remove the shell and dip eggs first in flour, then in the whipped egg white and finally in the brioche crumbs.
Wash and peel the vegetables. Drizzle with olive oil and chicken broth and roast with the savory and thyme at 200˚C until golden brown.
In a small pot, bring the aged wine vinegar to a simmer and reduce by ¾. Add chicken broth and reduce by half.
Arrange the mixed vegetables harmoniously in the centre of the plate. Fry the eggs in peanut oil at 180 degrees for a few seconds and remove the cap. Place eggs in the centre of the vegetables. Add the spinach, chervil and cress. Dress with a drizzle of beetroot juice reduction and chicken jus.