Borage with low-temperature poached eggs and Iberian ham - Gastronomía Vasca: Escuela de Hostelería
Recipe: Borage with low-temperature poached eggs and Iberian ham. Vegetables, Hot
Ingredients
- Borage 1.875 kg
- Garlic, bulb 2.5 ud
- Extra virgin olive oil 0.125 l
- Label eggs (XXX) 5.0 ud
- Iberico ham 0.125 kg
- Wild asparagus 0.063 kg
- Tempura with trisol. 62.5 g
- Clarified stock 0.25 l
- Xantana rubber 2.5 g
- Ham dust 25.0 g
- Chives 6.25 g
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