Fried soft-boiled egg

Ingredients for friedsoft-boiled eggs

For the fried soft-boiled eggs

• 4 free-range eggs
• 2 eggs
• 20 g flour
• Breadcrumbs
• 50 cl frying oil

For the tomatoes

• 400 g colored cocktail tomatoes

For the tomato condiment

• 500 g tomatoes
• 1 sweet onion
• 2 garlic cloves
• 25 g Dijon mustard
• 5 cl white balsamic vinegar
• 50 g brown sugar
• 5 g Tex Mex spices
• Olive oil

For the vegetable oil

• 2 bunches basil
• 1 bunch parsley
• 10 cl neutral oil

For the tomato water

• 500 g tomatoes
• salt and pepper

Steps for the fried soft-boiledegg

1. Make the tomato water (the day before): blend the tomatoes and drain the pulp overnight in a cloth to recover the water. Season to taste.
2. Cook the soft-boiled eggs: plunge the 4 free-range eggs into boiling water for 6 min. Remove in an ice-water bath. Once shelled, coat the eggs with breadcrumbs by dipping them in the egg-flour mixture, then rolling them in the breadcrumbs.
3. Cut the skin off cocktail tomatoes and plunge them into boiling water for a few seconds. Remove to an ice-water bath and peel the tomatoes.
4. Prepare the tomato condiment: sweat the minced onion and chopped garlic in olive oil. Add the sugar, spices and mustard, and leave to caramelize. Deglaze with vinegar and reduce to dryness. Add the coarsely chopped tomatoes and simmer until the desired consistency is reached. Blend and set aside.
5. To make the vegetable oil: mix the oil and herbs, then strain through a fine sieve.
6. Finishing and garnishing: arrange the halved, blanched tomatoes in the center of the plate, a few dots of tomato condiment and cover with tomato water pearled with vegetable oil.
7. Fry the eggs in oil at 170°C until nicely colored. Place each egg on top of the tomatoes. Add a few herbs or edible flowers to freshen things up.