Recipe Ideas: Cyril Lignac’s boiled eggs with grilled avocado

Serves 4
Prep time: 1 hour
Cooking time: 35 minutes

For the eggs
-4 organic eggs
-White vinegar

For the vinaigrette
-50g of white balsamic vinegar
-120g of olive oil
-20g of Tabasco® green jalapeño
-10g of Madras curry

For the garnish
-150g of petits pois peas
-Lime zest
-¼ a bunch of a coriander
-1 bunch of spring onions
-1 Hass avocado
-12 fried galettes
-Fine salt
-Guérande fleur de sel

The eggs
Immersion heater or steam oven: cook the eggs at 64°C for 35 minutes. Cooking without an immersion heater: in a pan of simmering water with a dash of white vinegar, stir the water, pour the broken egg into a small container in the centre and leave it to cook for 3 to 4 minutes, bringing the edges towards the yolk. This applies to a poached egg. You can also make a soft-boiled egg: plunge the egg for 6 minutes in boiling water. At the end of cooking, drain it and plunge it into iced water to peel it more easily. To reheat it, plunge the eggs into a water bath at 52°C for 10 to 15 minutes.

Vinaigrette
In a big salad bowl, pour in and mix all the ingredients. Store in an airtight container and keep refrigerated.

The garnish
Boil the peas in boiling water, then plunge them into a bath of ice water. Drain them shortly afterwards, so they don’t stay in the water too long. Cut the avocado in half, remove the stone, peel it by hand, then cut it into fairly large pieces of 2 cm wide. Finely chop and bevel the spring onions, finely chop the coriander.

For the dressing
In a salad bowl, pour in the peas with the spring onion, coriander and lime and mix together. Add the peas into flat bowls with a hot de-shelled egg on the top. Add one teaspoon of curry vinaigrette on each one along with a spring of fleur de sel. Quickly pass the avocado chunks under the grill to lightly brown them. Add them to the plates and serve with the galettes