Saffron-Poached Eggs

Ingredients (serves 4 pax)

• 4 eggs
• 2 garlic cloves
• Fresh parsley
• Mint
• Basil
• Rosemary
• Thyme (a small bunch for the bouquet garni, plus extra to garnish)
• Black pepper
• La Carrasca saffron from Teruel
• Water
• Cornflour (optional, for thickening)
• Salt
• Olive oil

For the sabayon:

• 4 egg yolks
• 45 ml herb stock
• 30 ml white wine
• 3 teaspoons finely chopped herbs
• Salt and pepper

 

Method:

1. Peel and finely slice the garlic cloves. Tie the herbs into a small bouquet garni, keeping a little aside for garnishing later.
2. Heat a saucepan of water gently and add the saffron threads. Allow to infuse for around 20 minutes, then set aside.
3. In a frying pan, heat a little olive oil and gently sauté the garlic until golden. Add the saffron-infused water, season with salt, and add the bouquet garni. Bring to a gentle boil. Reduce the heat, then carefully crack in the eggs one by one to fill the pan. Cook for 4–5 minutes, or until the whites are just set and the yolks remain soft.
4. Meanwhile, prepare the sabayon. In a heatproof bowl, whisk the egg yolks with the wine, herb stock and a pinch of salt until well combined. Place the bowl over a pan of gently simmering water (bain-marie) and continue to whisk until the sauce thickens to a light and airy texture. Remove from the heat, season with salt and pepper, stir in the chopped herbs, and fold gently.

 

Serving

Place an egg in a shallow bowl with a little of the saffron cooking broth. Spoon over the warm sabayon and garnish with a toasted slice of bread and finely chopped herbs.