No-Acid Poached Egg, Tomato Tea and Bacon
Recipes and things Needed:
Cling film or Plastic wrap, Paper towel, Cheese cloth, cooking oil, water for boiling
1 pc Egg
Olive oil, Lemon Zest, Thyme sprig, Basil, Garlic, Shallots, Salt, Worcestershire, Tobasco, Affila cress for garnish.
Sweet potato, peeled and shredded ( as much quantity you want )
Beef bacon, Dice ( 5 grms for garnish )
Roma Tomato 5pcs
– In the sauce pan put water for boiling, place the tomato cut the tip of the tomato in a ex mark to get easily remove the skin, when its done set aside and remove the skin and seed of the tomato.
– place the tomato and without skin in a food processor, Use hand blender if you don’t have the food processor for alternative, then add the basil leaf for about 5 pcs, 5 grams of slice garlic, 1pc of slice shallots, drizzle of olive oil, pinch of salt, 3 drops of tobasco, 2 drops as well of the Worcestershire sauce then blend all together.
-place the blended tomato in a small container or sauce container and then strain with cheese cloth to slowly drop the tomato liquid, set aside the liquid for plating.
-in a small ramekin or molder place the cling film or plastic wrap, greased with olive oil, put the egg and remove the shell of the egg, pinch of salt, wrap it nicely and tight it properly to form the poached egg. In the remaining boiling water, place the wrap egg, I prefer soft poached egg, remove the plastic wrap, be careful not to break the egg, set aside for plating.
-in a frying pan, place the shredded sweet potato, be careful because its easily to get burn, stir continuously until crispy and form directly with the tong to make it shape, its up to u what kind of shape u want, for me I form it like a small ball, then set aside in a paper towel to absorb the oil.
-prepare the bacon crisp, in a hot pan place the cooking oil, Thyme sprig and beef bacon cooked until crispy when almost done sprinkle the lemon zest, then set aside in a paper towel to absorb the fat.
Walla! now you can start plating! you can play around what kind of plating you want.
Author: Chef Abegail Rempillo-Aparece