Easter Menu: Nest of young shoots and its egg calf
The entrance to the menu of Easter less than 7? per person: The nest of young shoots and its calf egg. This recipe was concocted by a chef and proposed by Marque Repère.
For 6 persons
Preparation time: 15 minutes
Cooking time: 3 minutes and 30 seconds
Level of difficulty: easy
Price per person: 1.60?
Ingredients:
2 bags of young shoots
6 eggs medium caliber
4 slices of Bayonne ham
125g of fresh goat cheese
2 tablespoons lemon juice
5cl of olive oil
100g of chives
1 tablespoon paprika
1 tablespoon pepper
2 carrots
1 tablespoon of salt
1/2 baguette for bread
Preparation:
Bring a pot of salted water to a boil.
Peel and grate the carrots, cut the ham slices into thin strips.
In a salad bowl, combine the salad, the slices of ham and the grated carrots.
When the water boils, gently place the eggs in the saucepan and cook for 3 minutes and 30 seconds. Once the cooking time has elapsed, remove them and place them for 30 seconds under cold water to stop cooking.
Using two teaspoons, form small eggs with the fresh goat cheese and roll them in paprika or chopped chives.
For the vinaigrette, pour in a bowl the lemon juice, salt and pepper. Add the remaining chives. Stir in olive oil in a thin stream while stirring vigorously to obtain a very homogeneous vinaigrette.
Scale the eggs and slice the baguette.
In the plates, arrange a crown of salad and place the calf egg in the center, then the small eggs of fresh cheese. Serve with the vinaigrette and some mouillettes topped with fresh goat cheese and sprinkled with chives or paprika.
