Truffled Soft Egg on Bed of Ratatouille and Oil Pearls
Appetizers
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Cook Time
30 min
Servings
1
Difficulty
Medium
Prep Time
20 Min
Description
This small appetizer is an explosion of flavors in the mouth! The truffled soft egg, with its runny heart and captivating aroma, goes perfectly with the fresh ratatouille and the oil pearls that burst delicately. I often prepare this recipe for special occasions because it is both elegant and easy to make. The ratatouille can be prepared in advance, which is a real time saver. A perfect dish to impress your guests with a touch of sophistication and indulgence. A real delight for the taste buds!
Ingredients (10 ingredients)
-
1 piece egg
-
2 g grated black truffle
-
2 g truffle oil
-
1 g sea salt
-
1 piece circular bread base
-
6 g emulsified arbequina extra virgin olive oil
-
1 g oil pearls
-
20 g ratatouille with vegetables and fresh vegetables (green pepper, tomato, eggplant, onion)
-
3 piece edible flowers
-
1000 ml water
Preparation (4 steps)
Preparation of the truffled egg
Take a bowl, spread the truffle oil inside. Place a transparent film on top and break the egg on top of the film. Add sea salt and grated black truffle. Close the 4 corners of the film and tie with thread. Gently introduce the bag into boiling water for 3 minutes. Remove from heat and remove the thread and its packaging.
Water cooking
Pour 1000 ml of water into the Thermomix bowl. Heat the water to boiling point for 10 Min./100°C/Stufe 1.
Preparation of the ratatouille
Put 20g of ratatouille with vegetables and fresh vegetables (green pepper, tomato, eggplant, onion) in the Thermomix bowl. Heat for 3 Min./80°C/Stufe 1.
Plating
Place the bread in the shape of a circle on a plate. Add 6g of emulsified extra virgin olive oil on the bread. Gently place the truffled egg in the center of the bread. Add 1g of oil pearls. Arrange the ratatouille around the egg. Decorate with 3 edible flowers.
Finished cooking? Great! 🎉
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Created by
Camille Guerin
2
Rezepte
0
Kochbücher
Allergens
- Eggs
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