Entree: steamed asparagus with a dressing made of olive oil, white balsamic vinegar, Dijon mustard, a dab of sour cream and two mashed anchovies. Served with mache(corn salad) and avocado.
Main: Soft-boiled eggs on a bed of fresh steamed spinach, with chopped fried fresh garlic and garlic chives, and then sprinkled with piment d'Espelette (Basque pepper powder, you can substitute hot smoked paprika)
Dessert was fruit and chocolate.
Made in less than half an hour, spectacularly green, and very very tasty!
Sounds fabulous and very flavourful!
ReplyDeleteHi Sophie. Do you have a formula for soft-yolked boiled eggs, please? It seems hit and miss in our household, with the whites sometimes still being runny. The ones in your photo look lovely. Thanks.
ReplyDeleteHi Alisa, thanks for your comment! Here's what we do: we put some water on the boil, and as soon as it's boiling, add, the eggs. They are timed to five minutes exactly(with a timer) and then taken off the stove, the hot water poured off, and cold water poured over them(helps to make them 'set').
ReplyDeleteThanks so much, Sophie! I look forward to following your formula very soon.
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