Poached Egg with Sorrel Pesto and Flaxseed Biscuit

Appetizers | French cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Poached egg with sorrel pesto and flaxseed biscuit.

Ingredients

Chicken Egg - 3 pieces
Sorrel - 0.7 oz
Olive Oil - 0 fl oz
Meyer Lemon Juice - ½ spoons
Flaxseeds - 0.4 oz
Salt - to taste
Ground Black Pepper - to taste
Hemp oil - 0 fl oz

Step by Step guide

Step 1

Crack an egg into a bowl. Bring water to a boil in a saucepan, create a whirlpool with a whisk, and gently pour the egg into it. Cook for three minutes.

Step 2

Whisk another egg with a pinch of salt until pale in color. Gently fold in the sifted flaxseed flour and add the flaxseed oil (5 ml) using a spatula. Pour the resulting batter into a mold and cook in the microwave for about one minute.

Step 3

Submerge the washed sorrel in boiling water for ten seconds. Squeeze out any excess moisture. Then blend together olive oil, 5 ml of flaxseed oil, lemon juice, a pinch of salt, and pepper; for a smoother texture, you can strain it through a sieve.