Poached egg in a noodle nest

Ingredients for 4 servings:

• 1 shallot(s)
• 3 tbsp butter
• 1 tsp lemon zest
• 230 ml vegetable stock
• 150 ml whipped cream
• some salt and pepper, colorful from the mill
• 320 g tagliatelle
• 2 carrots
• 100 g sugar snap peas
• 4 tbsp white wine vinegar
• 4 m.-sized eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with vegetables and lemon cream sauce

Peel and dice the shallot, and sauté in 1 tablespoon of butter. Then add the lemon zest, vegetable stock, and cream. Reduce everything slightly and season with a little salt and a few grinds of freshly ground pepper. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Trim, peel, and rinse the carrots. Wash and trim the snow peas. Cut both into thin strips. Bring about 1 liter of water to a boil with the white wine vinegar and a little salt. Crack the eggs one at a time into a cup, carefully lower them into the vinegar, let them set for about 3 to 5 minutes, and then remove. Sauté the carrot and snow pea strips in the remaining butter for about 5 minutes. Drain the tagliatelle, let it drain, mix with the vegetables and sauce, and arrange them in nests on plates. Place a halved poached egg in the center of each and serve.