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Nest with egg

Poached egg on a nest of kataifi pastry, with a crispy touch of fried ham. A delicious salty bite.

Ingredients

Flavoring
crispy baked ham
Egg
Kataifi dough

Preparation

  1. Loosen the kataifi dough with your hands and form small nests from it.
  2. Fry these in oil at 180°C.
  3. Wrap plastic wrap around a small bowl, carefully break the egg into it and, if desired, add a flavoring—we added a pinch of truffle tapenade.
  4. Gather the four corners and twist into a pouch, tying it closed.
  5. Try to twist it as tightly as possible so there is no air left in the egg pouch.
  6. Bring water to a boil in a saucepan, carefully place the egg pouches in, and lower the heat.
  7. Make sure the water does not boil.
  8. Poach the egg for 4 to 5 minutes, then remove from the water and from the plastic.
  9. Place this on the kataifi dough, optionally with some crispy fried ham.
  10. Sprinkle with salt and serve immediately.