Slow poached egg pasta

with chef Bridget Davis

 

 

 

Ingredients

  • 2 organic free range large eggs – superbly fresh
  • small handful of dry angel hair pasta
  • 1 small pot of salmon caviar
  • freshly ground black pepper
  • avocado oil
  • sea salt flakes
  • micro greens
  • 1 small pot of black caviar
    •

     

    Procedure

  • In a small pot bring water to a simmer; carefully break in eggs and leave the pot on setting 3 on the Electrolux Maxisense induction cooktop to gently cook the eggs through.
  • In another pot, bring 2 litres of water to the boil and cook angle hair pasta until al dente, which should take about 3 minutes.
  • Immediately drain the pasta and refresh under cold running water until cool.
  • In a large bowl, splash a small amount of avocado oil on the pasta to prevent it sticking.
  • Sprinkle over the pasta, salmon caviar, black caviar and season well with sea salt and freshly ground black pepper. Drizzle over a splash of avocado oil and a handful of micro greens.
  • Plate servings of pasta onto 2 dishes.
  • Using a slotted spoon, remove and drain the egg from the water and place squarely atop the pasta mounds, breaking the yolk so that it runs over the pasta.
  • Top with more seasoning, caviar eggs and finish with sprouts of miniature greens if desired.

    • Serves 2 as an entrée

    Download recipe

    See quick trends for...
    Home

    Little Touches

    Kitchen

    Cooking

    Fashion

    Laundry

    Previous article

    Crackling rich pork roast with cider gravy

    Next Article

    Baby beetroot, goat’s cheese and roast pork