Soft-boiled egg, liver pâté, brioche soldiers

Name: Soft-boiled egg, liver pâté, brioche soldiers
Yield: Serves 8
Ingredients: 30 g tawny port; 8 eggs; 20 g full cream sherry; 2 pimento peppers; 20 ml olive oil; 130 g butter; Maldon sea salt flakes; 24 chives (cut into 5cm batons) – 3 per serving; 125 g chicken livers; 50 ml milk; salt and pepper to taste; 80 g chicken livers; ice water; 30 g red onion – finely diced; 2 sprigs thyme; 1 sprig thyme; 10 g butter; 32 brioche soldiers – 4cm × 1cm each – 4 per serving; ½ clove garlic; 40 ml beef jus – 5ml per serving; 150 g flavoured salt

Preparation info

Serves
8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

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

Starter
Gluten-free

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