(serves 6):
6 eggs
200 milliliters mayonnaise
100 grams carrots
100 grams green beans
100 grams radishes
100 grams broccoli
18 cherry tomatoes
10 grams curry powder
salt and pepper
vinegar
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| Preparation |
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1. Poach the eggs for about three to four minutes in boiling water with vinegar.
2. When cooked. remove carefully.
3. Cook the broccoli in boiling water with a pinch of salt, then drain and puree in a blender. Season with salt and pepper.
4. Add some mayonnaise to the puree and mix together.
5. Cut the vegetables into small cubes and cook in boiling salted water.
6. Drain. add some mayonnaise to the vegetables and mix together
7. Combine the rest of the mayonnaise with curry powder to make curry mayonnaise sauce.
8. Put the vegetables into a ring mold.
9. Make quenelles by forming the broccoli puree into oval shapes and arrange these outside the circle of vegetables,alternating with herry tomatoes.
10. Please the poached eggs on the vegetables.
11. Spread the curry mayonnaise sauce over the eggs. |