An elegant and surprising appetizer: the soft egg with potato cream and black cabbage extract is a dish that combines comfort and technique.
The low-temperature cooking ensures a creamy, velvety consistency, while the potato puree and pure extract add depth and intensity.
A perfect recipe for any season, easy to customize: in spring with asparagus or zucchini, in summer with tomatoes or bell peppers, and in autumn with chard or radicchio.
Ingredients (for 4 people)
For the eggs:
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4 fresh eggs
For the potato cream:
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500 g of mountain potatoes
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250 ml of vegetable broth
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100 ml of fresh cream
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4 shallots
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50 g of butter
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Salt to taste
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Pepper to taste
For assembly:
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50 ml of black cabbage extract (obtained from approximately 100 g of leaves)
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Maldon salt to taste
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Extra virgin olive oil to taste
Procedure :
For cooking the eggs:
Cook the whole eggs, with their shells, in a thermostatically controlled water bath at 63.5°C (145°F) for 2 hours . Alternatively, you can use a roner or sous-vide.
For the potato cream:
Clean the shallots and potatoes and slice them thinly. In a saucepan, sauté the shallots in butter with a pinch of salt. Add the potatoes and sauté for a few minutes . Pour in the vegetable broth, cover, and cook for about 40 minutes , stirring occasionally.
Add the fresh cream and simmer for a few more minutes. Blend until smooth and creamy. Keep warm. Season with salt and pepper.
Assembling the dish:
When ready to serve, carefully remove the eggs from the water bath, carefully peel them , and place them on the bottom of the plate. Sprinkle with a few flakes of Maldon salt.
Cover with a generous spoonful of hot potato cream. Finish the dish by pouring the cavolo nero extract around the egg.
Finish with a drizzle of raw extra virgin olive oil .
An extra tip: You can accompany this appetizer with kale chips or black bread croutons for a crunchy note that contrasts with the creaminess of the dish.
Enjoy your meal!
