Because it’s trendy and because it’s Easter, it was hard to miss it…
So here are our cloud eggs. In a floating island way, and with a touch of Spring in the air…
For 4 people
- 4 eggs
- 300g (10 oz) of fresh peas without pods
- 2 celery stalks with leaves
- 1/2 stock cube
- 2 tbsp of fresh cheese
(Philadelphia, for example…)
- 2 tbsp of truffle flavored olive oil
- 1 bouquet of chervil
- 1 tsp of honey
- 8 thin slices of bacon
- Edible flowers
In a large pan, put the water to boil with the celery stalks. When the water is boiling, pour the peas. Cook for 10 minutes then remove two tbsp of peas for presentation. Set aside.
After 15 minutes, drain the peas and the celery but keep the cooking water. Finely mix the peas, the celery and the 1/2 stock cube with 300ml (11/4 cup) of cooking water. Add a handful of chervil, the fresh cheese, the truffle flavored olive oil and the honey. Mix again. Adjust seasoning with salt and paper.
Bake the bacon in hot oven on a baking paper sheet until golden brown then drop on a paper towel. Set aside four slices for presentation and mix the others.
Meanwhile, separate the egg whites from the yolks and keep the egg yolks separate (in their shells for example…). Whisk the egg whites with a pinch of salt until stiff. Drop 4 clouds of beaten egg whites on a baking paper sheet, make a cast in the middle of each to place the yolk later, and bake 6 to 8 minutes at 230°C (450°F) until they begin to brown. Drop a yolk in each cloud and bake for 1 to 2 more minutes.
Arrange the plates with peas coulis at the bottom, place the cloud eggs on, sprinkle with peas, mixed bacon, sprigs of chervil and edible flowers (violet here, they’re in season!…)
Add a bacon slice and serve immediately with toasts.
Plate: Ondée @ Bernardaud