“Dismantled” Egg with Sautéed Baby Beans

Ferran Adrià, that magician of the Catalan kitchen, suggested that a fried egg could reach true perfection only if cooked in two halves, allowing a deliciously firm fried white and a hot runny yolk.

I have to agree after this amazing starter (appetizer) at the Restaurante Antigua Bodega de Don Cosme Palacio, in Laguardia (now there’s a mouthful in itself!). The chef Javier Ramos Alvarez