Hen’s Egg with Bravas Sauce, Fried Potatoes, Potato Espuma and Chorizo
Note: This Spanish Breakfast includes both sous vide and traditional cooking methods.
Courtesy of Chef Nathan Green (22 Ships / Aberdeen Street Social)
- 6 large hens eggs
- Fill and preheat the SousVide Supreme to 146F/63C.
- 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. )
- 3 large potatoes
- ½ teaspoon (2g) salt
- 3 tablespoons plus 1 teaspoon (50ml) olive oil
- Fill and preheat the water oven to 185F/85C.
- Peel the potatoes and dice into 1-inch (2cm) cubes.
- Toss the cubes in the salt and olive oil and leave for 5 minutes
- Put the potatoes into a cooking pouch and vacuum seal on full compression (normal).
- Submerge the pouch in the water oven to cook for 25 minutes.
- If not ready to serve, quick chill the pouch, submerge in an ice water bath for 15 minutes and refrigerate until ready to continue.
- To finish, heat a skillet on the stovetop pan with a little olive oil ; open the pouch and pour the dice into the pan
- Add a spoon of butter to the pan and fry the potatoes in the foaming butter until golden brown.
- 3 ½ ounces (100g) sliced chorizo
- Heat a grill or grill pan to medium high heat.
- Lightly grill the slices to release the oils and caramelize the skins slightly.
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
- 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.
- 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
- In a pan on the stovetop, sweat the onions in a film of the olive oil until translucent.
- Add the chorizo and sweat for a further 2 minutes
- Deglaze with the sherry vinegar.
- Reduce the liquid until syrupy.
- Add the tomato base (recipe 1 above) to the pan.
- Reduce to a thick consistency.
- Check seasonings and adjust to your liking. Keep warm for plating.
Potato Espuma (foam)
- 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
- Preheat the traditional oven to 350F/180C.
- 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.)
- Cut the potato in half, scoop out the middle, and reserve. (Discard skin or save for another purpose.)
- Put the milk, cream, garlic, and thyme into a saucepan on the stovetop and heat, but don’t boil.
- Pass the infused milk through a Chinoise (strainer/seive) to remove the solids.
- 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.
- Season the puree with salt and white pepper to taste.
- Pour the potato puree into a creamer (foam) gun and charge with 2 gas cylinders. Reserve for plating.
- Put the some hot Bravas Sauce in the bottom of the bowl.
- Gently crack the warm egg into the bowl atop the sauce and season with salt and pepper.
- Add a mound of the potato foam beside the egg.
- Scatter a few diced potatoes and chorizo slices on top and finish with a drizzle of good olive oil.