We started the week with this recipe brings hipersana Juan Mari , an artist with vegetables in the kitchen.
- 800gr broccoli
- 300g ham
- 2 tablespoons olive oil
- 4 eggs
- Two truffles 25g
- 2 liters of water
- Salt and pepper
- Paper, film and rope .
Preparation of broccoli : In a saucepan put the 2 liters of water to boil. We add a splash of oil . When it starts to boil put the broccoli and leave 4 minutes. We removed and chilled broccoli .
Preparation of truffled eggs : Put in a paper flanera the film and add a little oil, a whole egg , a tad of salt and the chopped truffle. We close by with a bag and knotted rope .
Coción the truffled egg : Put a saucepan with water. When boiling add the eggs and let boslitas in 3 minutes. We left in the pot to keep warm .
Preparation of crunchy Iberian : We take the ham sliced and put it in the preheated oven at 180 º 10 minutes. And ...Success!
Assembling the dish : Sauté the broccoli in a pan to heat with a little oil . Remove and put on a plate. Then we took the eggs and removed the film by cutting the rope. Put the egg on top of the broccoli and add the crunchy Iberian . A tad of salt and olive oil.