Tomato Chutney with Poached Egg

Tomato Foam

2 lbs. heirloom tomatoes
1/2 oz. ginger
1 tsp. unflavored gelatin powder
salt and pepper

Blanche tomatoes in boiling water for 1 minute. Remove the skins. Put skin to dry in the oven for two hours, 150-200º. Blend before sprinkling on the finished dish.

Blend the chopped tomatoes, then filter through a colander to remove lumps and seeds, and retain the juice. Heat the juice with the ginger and infuse for 30 minutes. Add the gelatin powder, mix and let cool. Add salt and pepper and put the mixture into a foamer. Add one foamer cartridge and chill for at least 1 hour.

Eggs

4 fresh eggs
1 tsp white vinegar
Coarse salt

In a saucepan, boil one liter of unsalted water with the vinegar. When the water is simmering, carefully drop the eggs into the water. Cook 2 minutes. Remove eggs with a tablespoon and plunge into cold water to stop further cooking.

Short on time or need to prepare the dish ahead? A sliced hard boiled egg will work as well.

Tomato Chutney

2 tbls sugar
1 tbls honey
1 oz. white honey Balsamic vinegar
1/2 lb. heirloom tomatoes
1 small piece of ginger
1/2 clove garlic
1/4 yellow chili pepper with seeds removed
1 pinch salt
2 tbls capers

Melt the sugar and honey in a saucepan together with the white balsamic vinegar. Bring to the boil then cook to reduce mixture to one third. Add all other ingredients except the capers and cook on medium heat for 20 minutes. Let cool. Add the capers to the cold mixture. Check the seasoning.

To serve, sprinkle some tomato powder before placing a spoonful of chutney into a circle. Gently lay the egg on top of the chutney. Add dollops of foam, a pinch of salt and tomato powder.

*Recipe adapted from Anne Sophie Pic L’école

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