L’OEUF DE POULE

Crispy Soft Boiled Egg with Iberico Ham and Black Truff

2019-12-01 -

INGREDIENTS

Custard

• 1 boiled organic egg

• 30g phyllo pastry

• 1g wild arugula

• 3g Iberico ham

• 3g shaved parmesan

• 30ml black truffle foam

• A pinch of espelette pepper

METHOD

1. Wrap the boiled organic egg with phyllo pastry and fry until crispy. 2. Put crispy egg on the plate.

3. Add black truffle foam, shaved parmesan, Iberico ham and wild