Soft-boiled egg, porcini

Name: Soft-boiled egg, porcini
Ingredients: 16 leaves washed buckwheat – 2 per serving; 24 g parmesan shavings – 3g per serving; 80 g hollandaise sauce – 10g per serving; 240 g porcini mushrooms – 30g per serving; olive oil; 8 fresh jumbo eggs – 1 per serving; ice water; 2 avocados – each quartered; 120 ml sherry dressing – 15 ml per serving; 4 (about 80 g) baby gem heads lettuce – 10 g per serving; olive oil – for brushing

Preparation info

Serves
8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

I love the look of the egg from the coals, great character and flavour. Marble has added so many techniques to our repertoire with the inclusion of fire, smoke and coals.

Ingredients

Soft-boiled egg in coals

8 fresh jumbo eggs – 1 per serving
ice water

Starter
Vegetarian

Method

Add the eggs to a pot with cold water to cover. As the water starts to boil, time the eggs for 4 minutes. Chill in ice water and peel. Reheat the eggs on the coals as you need them.

Slice the porcini mushrooms lengthways. Score, dress in olive oil, then grill.

Wash the lettuce and halve each. Brush with olive oil and grill face down.

Place the quartered avocados on a tra