Egg Salad

For a while now I’ve been wanting to write my own cookbook, and with no signs of a Masterchef audition I think I’ll have to accept that it’s a bit of a pipe dream. I felt the need to write my own book because when I cook for others I often get asked for the recipe, but the problem is, more often than not I haven’t followed a recipe, but adapted or sometimes just made it up! So as an extension of my Jamie project I’ve decided to blog about my other cookery adventures.  The Jamie project is all about following his recipes and forcing myself to try recipes that I wouldn’t normally do whereas this blog will be a place to write my own recipes so I can recreate them again and maybe if you’ve been over for dinner and liked something you could try it too!

So the first recipe is one I have tried to recreate from an amazing meal we had a the Royal Mail Hotel last year.  I don’t think it’s exactly the same, but it’s a tasty entree that looks good on the plate. So here is the recipe for the Royal Mail inspired poached egg salad.

Royal Mail Poached Egg Salad Serves 2

2 egg yolks (with spares in case of breakages!)
splash of grapeseed oil
2 slices of pancetta
100g of mixed sprouts
100ml good chicken stock
salt and pepper to taste
Truffle oil to serve

Put a splash of grapeseed oil in a 50ml shot glass and rinse around so it is greased. Repeat with a second shotglass.

Place the egg yolks in the shot glasses carefully without breaking them. Allow them to come to room temperature.

Chop the pancetta into small cubes about 5mm square. Fry until crisp and drain on kitchen paper.

Combine the sprouts with the crispy pancetta and set to one side.

In a small pan reduce the chicken stock by half and season with salt and pepper to taste.

Bring a pan of water up to 65 degrees centigrade and use a thermometer to maintain this temperature. Place the shot glasses containing the egg yolks into the pan of pre-heated water and allow to set for 5-7 minutes.

Whilst the egg yolks are setting, dress the sprouts with the truffle oil and place them in a mound on the centre of the plate, making a dip in the centre for the egg yolk to sit in.

After 5-7 minutes (depending on how set you want the yolk to be) carefully pour the yolk into the centre of the sprouts trying not to break it.  Sprinkle the yolk with a little salt, then pour the reduced stock around the bottom of the sprouts.

When you cut into the yolk it should be just set on the outside but still runny on the inside – simple but delicious!

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