Poached Egg, Bacon and Broad Bean Salad Recipe - Great British Chefs

Ingredients

• 4 free-range eggs, cold
• 1.5l water
• 15g of rock salt
• 100ml of white wine vinegar
• feuille de brick pastry, one packet
• 1 egg
• flour
• salt
• pepper
• 100ml of extra virgin olive oil
• 10ml of sherry vinegar
• 1 lime, juice and zest
• 100g of morels
• 10ml of olive oil
• 1 garlic clove
• 25g of butter
• 1 dash of Madeira
• 200g of broad beans, blanched
• 4 red radishes, finely sliced
• 1 frisée lettuce, picked, white parts only
• 1 shallot, brunoised
• 50g of bacon lardons, fried until crispy
• 30g of parsley, chopped