The recipe for egg-braised endive
Food
Simple et réconfortante, cette recette gourmande est à découvrir dans le nouveau livre “Cultiver ses fruits et légumes en pots” d'Aaron Bertelsem.
Par Marie Léger
The new book growing fruits and Vegetables in pots by Aaron Bertelsem has just been published by Phaidon editions. Teeming with tips and recipes, you can find in particular how to make a multitude of dishes adapted to the weather. Including the egg-braised endive, ideal as winter approaches.
The recipe for egg-braised endive
Aaron Bertelsem. I like to taste this dish when my friends Flora and Jonny spend the weekend with me. They are excellent swimmers in the open water, so when they are here, we often run to the Roth River as soon as we wake up for a little morning bath. When we get home, this dish rewards us beautifully for our efforts. Braising the endive gives it a little sweet taste that counterbalances its usual bitterness.
Ingreients-2 to 4 very fresh eggs-2 beautiful endive-count 1 endive per person (or 250 g of green vegetables such as kale cabbage, Bettes or spinach) -5 cul.? Soup extra virgin olive oil of good quality-1 Leek trimmed and cut into sliced cloves of garlic, plus 1 whole peeled rubbing on the 2 cul. Soup chicken broth or vegetable broth-2 slices of bread, thick, leaven e.g. salt and black pepper of the MoulinPOUR DECORE-chives finely chisel-Aleppo chilli or chili flakes (optional).
PrepairyVerser water in a saucepan 5 cm high. Break the eggs in the ramekins. Bring the water to a slight simmer, gently slide the eggs and cook for 3 minutes, until the whites are caught and the yolks are still running. Using a skimmer, transfer them to a plate and set aside. Keep the water on low heat. Cut the endives in 2 lengthwise, then mince each half into large pieces about the thickness of one finger. If dirty, rinse under water. Heat the oil in a skillet. Add leek and cook over medium-low heat for about 5 minutes, until tender. Heat, add garlic and endive and continue cooking for about 5 minutes. Pour in the broth, simmer the heat and cook over low heat for 5 minutes, until the endives are tender. Salt and pepper. (the same method applies with green vegetables, except that it is unnecessary to caramelize them. Simply mix to coat with oil and garlic before pouring the broth. For kale cabbage, extend cooking for a few minutes.) Grill bread and, when warm, rub one side with a piece of garlic. Place each slice of bread in a shallow, heated bowl. Garnish with endive and pour in the braising liquid so that the bread is soaked. Gently place the poached eggs in the simmering water and cook for 30 seconds. Remove them with a skimmer and drain them on paper. Place an egg in each bowl over endive. Salt, pepper and sprinkle with chives and Aleppo chili or chili flakes, if desired. Serve immediately.
The book growing fruit and vegetables in pots by Aaron Bertelsem
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