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Poached Egg with Pata Negra and Spinach Salad

5 from 3 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 43 kcal

Ingredients
 

Eggs

  • 2 L Water
  • 100 ml Vinegar
  • 5 Eggs
  • 100 g Pata Negra (ham)
  • 5 Ciabatta slices
  • 1 shot Olive oil
  • 1 pinch Salt
  • 1 pinch Black pepper
  • 1 tsp Horseradish fresh

Truffle marinade

  • 1 tbsp Sugar
  • 1 tbsp Black truffle finely chopped
  • 150 ml Truffle jus
  • 200 ml Madeira wine
  • 1 pinch Salt
  • 1 pinch Chilli (cayenne pepper)
  • 2 tbsp Balsamic vinegar

spinach salad

  • 100 g Spinach young
  • 4 tbsp Sour cream
  • 1 tbsp Olive oil
  • 0,5 Lemon
  • 1 pinch Chilli (cayenne pepper)
  • 1 pinch Sugar

Instructions
 

Eggs

  • For the eggs, bring the water to the boil with vinegar in a pan. Carefully slide the eggs opened in a cup into the boiling water and poach for 3-4 minutes, remove and rinse in ice water. Take out of the water and pat dry. Season the cold egg with salt and pepper, then beat in the ham slice and wrap the ciabatte around it. Fry until golden on both sides in a hot pan.

Truffle marinade

  • For the truffle marinade, caramelize the sugar in a saucepan. Add the chopped truffles and immediately deglaze with truffle jus and Madeira. Season lightly with salt and cayenne pepper. Let the liquid reduce by half. Finally stir in the balsamic vinegar.

spinach

  • Lightly salt the cleaned spinach. Mix the sour cream with the cream and the olive oil until smooth, season with salt and cayenne pepper and season with a little lemon juice. Serve and grate fresh horseradish over the top.

Nutrition

Serving: 100gCalories: 43kcalCarbohydrates: 2.3gProtein: 1gFat: 2.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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