Poached egg with Galangal
Ingredients
-
Sourdough bread
1 slice
-
Avocado
1
-
Smoky Mix
1 tsp
-
Lime
1
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Kampot Flower of Salt
-
Kampot Black Pepper
-
Spinach shoots
a few leaves
-
Pecan nuts
-
Buckwheat seeds
-
Maple syrup
-
Egg
1
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Galangal Petals
1 tbsp
-
Spring onion
Place the Galangal Petals in a saucepan half filled with water. Bring to the boil and remove from the heat to infuse.
Cut the avocado in half and place half in a bowl. Add the juice of one lime, the Smoky Mix, Flower of Salt and Black Kampot Pepper. Mix well.
Cut the other half of the avocado into strips.
Set aside.
Toast the slice of bread.
In a small frying pan, toast the buckwheat and pecans with a generous tablespoon of maple syrup. Cook for 2-3 minutes over a low heat with a pinch of salt.
Bring the pan of water with the galangal petals back to the boil. Using a fork, create a swirl in the water.
Break the egg in the middle and immediately remove the pan from the heat. Leave the egg to cook for 4 minutes. Then gently remove it from the water.
Set aside.
Spread the mashed avocado on the toasted toast. Add a few spinach shoots. Add the avocado slices. Garnish with pecans and buckwheat with maple syrup. Add your poached egg on the side. Finish with a little Smoky Mix and sliced spring onions.
