64 C. poached & fried Free range Hen egg, French Tarragon infused Asparagus ribbons, Crumbled croutons, Balsamic vinegar reduction, Fresh Tarragon and Viola flower.
To begin with I started with the asparagus, setting my sous vide machine to 85C. I then vacuum sealed asparagus spears with a little butter and some fresh tarragon from the garden. The sealed asparagus was then placed in the water bath and cooked for 15 minutes before being removed and placed in an ice water bath to stop the cooking. Once the asparagus was cool enough I sliced them into halves or ribbons and dressed them with a little olive oil, a squeeze of lemon juice and a little salt and pepper to season, these were then stored in the fridge and warmed gently before serving. I then set the sous vide water bath to 64C. and carefully placed the egg in the bath with the shell on, cooking the egg for 1 hour. Once the egg was ready I broke the egg into a frying pan, frying the egg for a 30 seconds on one side only before removing and plating immediately. While the egg was cooking I prepared the balsamic reduction and the croutons, beginning with the reduction I placed some balsamic vinegar into a saucepan with and brought to slow simmer, reducing the vinegar by a third. This was then set aside to thicken up. Next I prepped the croutons by tearing up some good quality white bread and frying the pieces in a little olive oil and garlic until golden in colour. I the crumbled the croutons up lightly and seasoned them with salt.
To plate I placed the warmed asparagus in the centre of the plate in a loose bundle letting them sit where they naturally fell. I then placed the hot poached then fried egg on top of the asparagus and seasoned with salt and cracked black pepper. I then scattered the crumbled croutons in a rough line starting from the top of the egg out to the edge of the plate. Delicately dotting the thickened balsamic to make an arch around the egg and finally garnishing with a fresh viola flower and a sprig of fresh french tarragon from the garden.