Spring egg

Kazuma Chikuda | 4/25/23

At Narro restaurant, chef Kazuma Chikuda's "spring egg" dish is laid out almost like a nest. This recipe, which will only take you three quarters of an hour to prepare, is easy and affordable.

Serves 4

Preparation time: 15 min

Cooking time: 30 min

4 organic eggs
120 g fresh peas
8 white asparagus spears
80 g soft butter
1 chopped garlic clove
2 shallots, chopped
6 tbsp. salted soy sauce
4 sprigs tarragon, chopped
3 tbsp. white wine vinegar
4 turns of white pepper mill
2 pinches salt

1 - Poach the whiteasparagus in salted water, then set aside.

2 - Blanch the shelled freshpeas, then set aside.

3 - Poach the organic eggs in simmering water with 3 tbsp. white wine vinegar, then keep warm.

4 - Fry the vegetables: melt the butter in a frying pan until nutty. Add the peeled and beveled white asparagus. Once the asparagus has roasted, add the chopped garlic and shallot to the same pan. Deglaze with soy sauce. Then add the peas. Season with salt and pepper, then chopped tarragon. Stir to combine.

5 - Serving: serve the contents of the frying pan in a small soup plate. Carefully place a poached egg on top. Pour the remaining sauce from the pan over the egg. Garnish with a few tarragon leaves.

These recipes might interest you

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Read