Egg, watercress & black garlic cream, horseradish yogurt

Camille Delcroix, winner of Top Chef 9, is at the helm of Bacôve. He offers us his recipe for an egg, sublimated with a watercress and black garlic cream and horseradish yoghurt, ready in 20 minutes.

serves 4

Preparation time: 15 min

Cooking time: 5 min

4 eggs
1 bunch watercress

Black garlic cream

1 head black garlic
10 cl white balsamic vinegar

Horseradish yoghurt

10 cl liquid cream
1 horseradish root
1 lemon
salt and pepper

Dressing

1 jar trout roe
10 cl leek oil
4 slices sliced bread
Butter

1 - Prepare the watercress cream: blanch the watercress in boiling salted water and cool in iced water to stop the cooking process, then blend to the desired consistency. Season with salt and pepper. Set aside.

2 - Prepare the black garlic cream: peel and blend the garlic with the vinegar and set aside.

3 - Prepare the horseradish yoghurt: zest and squeeze the lemon into the liquid cream to thicken it. Add the grated horseradish, salt and pepper. Set aside.

4 - Plunge eggs into boiling salted water for 5 min.

5 - To serve: coat each egg with watercress cream, then marble with black garlic cream. Cut the bread into small pieces and toast in butter. Place a little horseradish yoghurt on the bottom of each plate, drizzle with a few drops of leek oil, add the shelled egg, the mouillettes and a few trout eggs.

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