Soft-boiled egg, liver pâté, brioche soldiers

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Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

The first dish we ever served at Rust en Vrede. All that needs to be said really. With this dish everything needs to come together quite quickly. The egg needs to stay hot, as do the livers. So plan ahead and work quickly. Yes chef!

Ingredients

Soft-boiled eggs

  • 8 eggs
  • ice water

Liver pâté

  • 125 g chicken livers
  • 50 ml milk
  • 130 g butter
  • ½ clove garlic
  • 1 sprig thyme
  • 30 g red onion – finely diced
  • 30 g tawny port
  • 20 g full cream sherry

Julienne peppers

  • 2 pimento peppers
  • 20 ml olive oil
  • Maldon sea salt flakes

Chopped livers

  • 80 g chicken livers
  • salt and pepper to taste
  • 10 g butter
  • 2 sprigs thyme
  • 150 g flavoured salt
  • 40 ml beef jus – 5ml per serving
  • 32 brioche soldiers – 4cm × 1cm each – 4 per serving
  • 24 chives (cut into 5cm batons) – 3 per serving

Method

Place the eggs in a pot of cold water and bring to the boil. Set a timer for 4½ minutes. Start the timer once the water is boiling. When the timer has gone off, remove the eggs and place in an ice water bath. Using an egg cutter, trim the lids of the boiled eggs. Clean the lids and reserve.

Soak the chicken livers in the milk for 1 hour. After 1 hour, strain and rinse the livers and set aside. In a pan, cook the onions in 25 g of the butter until the onions are soft and sweet. Add the garlic and thyme, sweating for a minute. Add the chicken livers and cook until firm but still pink in the centre. Remove from the pan and set aside. Deglaze the pan with the port and sherry and cook out the alcohol. Transfer to a blender with the butter, onion and herb mixture and the chicken livers and blend until smooth. Cut the remaining 105 g cold butter into cubes and add to the blender, one block at a time, to fully emulsify. Remove the pâté from the blender and store in a piping bag. Pipe 15 ml pâté into each boiled egg lid to serve.

Dress the peppers in olive oil and grill until soft and the skin is slightly blistered. Once cooked, remove the blackened skin and slice into julienne strips. Season with sea salt flakes.

Rinse the livers in water and remove any excess connective tissue. Pat dry and season with salt and pepper. Pan fry in the butter and thyme until slightly firm but still pink in the centre. Dice the liver into 3mm squares and serve immediately.

To assemble, plate as you wish or follow the photo. Heat the flavoured salt mix in a 200°C oven. Spoon 150 g of the mix onto each plate and place a hot soft-boiled egg upright onto the salt mix, trimming any excess white from the inside of the egg. Spoon in 10 g chopped livers and 5 ml beef jus and garnish with 2 g julienne peppers. Pipe the pâté into the egg shell lid and place onto the side of the salt where it’s cooler, so that the pâté won’t melt, and finish with 3 chives and 4 brioche soldiers.