Poached Egg on Smashed Carrots

Today we at food for flexitarians are showing you another of our own creations. The poached egg in the middle is the star here. Poached eggs are known for their liquid centre and are an absolute eye-catcher. The dish is completely vegetarian.

Ingredients

Carrot puree

• 250g carrots

• 150ml vegetable stock

• 50ml cream

• 1 shallot

• 1 dash white wine

• salt and butter

• 1 tsp butter

Beluga Lentils

• 80g Beluga lentils

• 25g spring onion

• 1 tsp flat leaf parsley

• Some curry powder

• Lemon juice and zest of half a lemon

• Some olive oil

• Salt and pepper

Wild rice / poached egg

• 50g wild rice

• 50g butter

• 1 tsp chives

• 1 litre vinegar water for poaching

• 3 thinly sliced slices of brown bread

• One egg

• A pinch of salt

Instructions

Carrot puree

Peel and roughly chop the carrots and shallot. In a saucepan, first sauté the shallot in butter until translucent, then add the carrot and sauté. Season everything with salt and pepper. Deglaze with white wine and add vegetable stock. Stew the carrot for about 20 minutes until very soft. Add a dash of cream just before the end.

Blend to a fine puree (important: if there is still too much liquid, strain it first).

Beluga Lentils

Cook the Beluga lentils according to the instructions on the packet. In the meantime, cut the spring leek into fine brunoise and the parsley into fine julienne. Put both ingredients in a bowl. Once the Beluga lentils are cooked soft, strain them and add them to the bowl. Now marinate the lentils with olive oil and the lemon zest and juice of half a lemon. Season to taste with salt, pepper and a little curry powder.

Wild rice / poached egg

Cook the wild rice in salted water according to the instructions on the packet (rice is best cooked in a rice cooker, which is available in every Asian shop). Then shape the rice into small balls.

Bring water to about 85 degrees with plenty of vinegar (water must not boil). Then make a whirlpool. Place the egg in the middle. (Egg white should now wrap around the yolk). Remove after about two to three minutes for a liquid centre. Garnish the egg with chopped chives.

For the bread chip, slice the brown bread very thinly on a slicer. Now heat the butter in a frying pan. Fry the bread chip in it until golden brown. Drain the chip on kitchen paper and season with salt.

Resumé

Many different components create a unique taste experience. It is a little more elaborate and therefore not suitable for quick appetites. But if you want to impress your friends on a nice Saturday evening, you should serve them this dish. We hope you have fun cooking it.