Photo courtesy of Chester Ong

Note: This Spanish Breakfast includes both sous vide and traditional cooking methods.
Courtesy of Chef Nathan Green (22 Ships / Aberdeen Street Social)
Serves 6

Hen’s Egg

INGREDIENTS

• 6 large hens eggs

DIRECTIONS 

1. Fill and preheat the SousVide Supreme to 146F/63C.
2. Gently drop the eggs in their shells directly into the water bath to cook for 1 hour 15 minutes. (Note: the eggs can be cooked, chilled, and reheated at a later time, if required. )

Potato Dice

INGREDIENTS

• 3 large potatoes
• ½ teaspoon (2g) salt
• 3 tablespoons plus 1 teaspoon (50ml) olive oil

DIRECTIONS

1. Fill and preheat the water oven to 185F/85C.
2. Peel the potatoes and dice into 1-inch (2cm) cubes.
3. Toss the cubes in the salt and olive oil and leave for 5 minutes
4. Put the potatoes into a cooking pouch and vacuum seal on full compression (normal).
5. Submerge the pouch in the water oven to cook for 25 minutes.
6. If not ready to serve, quick chill the pouch, submerge in an ice water bath for 15 minutes and refrigerate until ready to continue.
7. To finish, heat a skillet on the stovetop pan with a little olive oil ; open the pouch and pour the dice into the pan
8. Add a spoon of butter to the pan and fry the potatoes in the foaming butter until golden brown.

Chorizo

INGREDIENTS

• 3 ½ ounces (100g) sliced chorizo

DIRECTIONS

1. Heat a grill or grill pan to medium high heat.
2. Lightly grill the slices to release the oils and caramelize the skins slightly.

Bravas Sauce

INGREDIENTS – stage 1

• 1 teaspoon (5 ml) olive oil
• 1 tablespoon (60g) finely chopped onion
• 1 tablespoon (10g) finely chopped garlic
• 2 teaspoons (10g) salt
• 1 ¼ pounds (600g) fresh plum tomatoes, peeled and de-seeded
• 1 can/tin (14 ounces/400 g) diced or chopped plum tomatoes

DIRECTIONS – stage 1

1. In a pan on the stove top over medium heat, add olive oil and sweat the onions and garlic with a good pinch of salt until they’re translucent.
2. Add all the tomatoes and reduce liquid by half. Set aside.

INGREDIENTS – stage 2

• 1 teaspoon (5 ml) olive oil
• 1/3 cup (50g) finely diced onion
• 2 ounces (50g) diced chorizo
• 1 tablespoon plus 2 teaspoons (25ml) sherry vinegar
• 2 teaspoons (5g) paprika
• 2 teaspoons (5g) smoked paprika

DIRECTIONS – stage 2

1. In a pan on the stovetop, sweat the onions in a film of the olive oil until translucent.
2. Add the chorizo and sweat for a further 2 minutes
3. Deglaze with the sherry vinegar.
4. Reduce the liquid until syrupy.
5. Add the tomato base (recipe 1 above) to the pan.
6. Reduce to a thick consistency.
7. Check seasonings and adjust to your liking. Keep warm for plating.

Potato Espuma (foam)

INGREDIENTS

• 1 large (400g) baking potato
• (rock salt for baking)
• 6 ½ ounces (200ml) milk
• 1 ½ ounces (50g) cream
• 1 sprig thyme
• 1 clove garlic, peeled
• salt and white pepper to taste

DIRECTIONS

1. Preheat the traditional oven to 350F/180C.
2. Put the potatoes on a bed of rock salt in an ovenproof pan and bake for approximately 1 hour. (Check by piercing with a fork to see if they are cooked.)
3. Cut the potato in half, scoop out the middle, and reserve. (Discard skin or save for another purpose.)
4. Put the milk, cream, garlic, and thyme into a saucepan on the stovetop and heat, but don’t boil.
5. Pass the infused milk through a Chinoise (strainer/seive) to remove the solids.
6. In a blender or food processor (or with an immersion blender) blend the infused milk with the reserved potato to make a smooth puree. The consistency should be similar to béchamel.
7. Season the puree with salt and white pepper to taste.
8. Pour the potato puree into a creamer (foam) gun and charge with 2 gas cylinders. Reserve for plating.

To finish

1. Put the some hot Bravas Sauce in the bottom of the bowl.
2. Gently crack the warm egg into the bowl atop the sauce and season with salt and pepper.
3. Add a mound of the potato foam beside the egg.
4. Scatter a few diced potatoes and chorizo slices on top and finish with a drizzle of good olive oil.