Poached Egg with Sorrel Pesto and Flaxseed Biscuit
Appetizers • Norwegian
Description
Poached egg with sorrel pesto and flaxseed biscuit.
Ingredients
- Chicken Egg 3 pieces
- Sorrel 0 oz
- Olive Oil 0 fl oz
- Meyer Lemon Juice ½ spoons
- Flaxseeds 0 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.
Step 4
Serve the poached egg, sponge cake, and pesto together.
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