Poached egg with sorrel pesto and flaxseed biscuit
1 serving
10 minutes
Poached egg with sorrel pesto and flax biscuit is an exquisite dish of French cuisine that combines the tenderness of the egg with the tangy acidity of sorrel and nutty notes of flax biscuit. The poached egg, cooked in a whirlpool of boiling water, retains its velvety texture while the sorrel pesto adds freshness and brightness to the flavor. The flax biscuit, airy and slightly crunchy, adds a textural contrast to the dish. This combination not only delights the gastronomic senses but also offers health benefits: sorrel is rich in vitamins and flax oil promotes health. Such a dish is perfect for a refined breakfast or light brunch where each component harmonizes with one another to create a unique culinary impression.
1
Crack the egg into a bowl. Boil water in a saucepan, make a well with a whisk, and carefully pour the egg into it. Cook for three minutes.
- Chicken egg: 3 pieces
2
Beat another egg with a pinch of salt until white. Carefully mix in the sifted flaxseed flour and pour in the flaxseed oil (5 ml). Place the resulting dough into a mold and cook in the microwave for about one minute.
- Chicken egg: 3 pieces
- Salt: to taste
- Flaxseed flour: 10 g
- Linseed oil: 10 ml
3
Dip the washed sorrel in boiling water for ten seconds. Squeeze out excess moisture. Then blend with olive oil, 5 ml of flaxseed oil, lemon juice, a pinch of salt, and pepper; for more uniformity, you can strain it through a sieve.
- Sorrel: 20 g
- Olive oil: 10 ml
- Linseed oil: 10 ml
- Lemon juice: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Serve poached egg, biscuit, and pesto together.