Sous vide egg & Orthinogale

A starter aboard Finesse this week featured Orthinogale, also known as wild asparagus.

A sous vide slow cooked hens egg, cooked at 63 degrees for an hour served with Orthinogale, local cured ham crisped in the oven & a hollandaise purée.


The egg cooked in its shell in a water bath for an hour is the perfectly poached egg & is the sauce for the dish.



One Comment Add yours

  1. Jill Barth says:

    Delicious & delicate, non?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s