A classic cold French bistro dish: runny poached eggs, cooked ham, and fresh tarragon suspended in a crystal-clear poultry aspic lightly scented with Madeira.
Ingredients
- 4 pieces extra-fresh eggs
- 240 ml clear white chicken stock
- 80 g sliced high-quality cooked ham
- 20 ml Madeira wine
- 6 g sheet gelatin
- 12 sprigs fresh tarragon
- 1 tbsp white wine vinegar
- 1 pinch fine salt
- 1 pinch ground white pepper
Method
- Soak the gelatin sheets in a large bowl of ice-cold water until completely softened.
- Pour the clear white chicken stock into a small saucepan. Heat gently without boiling, then season very lightly with salt and ground white pepper.
- Squeeze the excess water from the gelatin sheets and stir them into the hot stock off the heat. Stir until completely dissolved, then stir in the Madeira.
- Strain the liquid aspic through a cheesecloth or a very fine strainer. Let it cool until it is still pourable but on the verge of setting.
- Bring a wide pot of water to a gentle simmer and add the white wine vinegar. Crack each egg individually into a small cup or ramekin without breaking the yolk.
- Swirl the simmering water gently to create a whirlpool, then slide the eggs in one by one. Poach for about three minutes, until the whites are set and the yolks remain runny.
- Remove the poached eggs with a slotted spoon and transfer them immediately to an ice bath. Once chilled, drain them on a clean kitchen towel and gently trim any ragged white edges for a neat shape.
- Cut the cooked ham into even strips sized to fit your molds. Pick the tarragon leaves, reserving the prettiest whole leaves.
- Rinse four individual ramekins or small molds with cold water without drying them. Pour a thin layer of aspic into the bottom of each and chill in the refrigerator until set.
- Arrange a few tarragon leaves and some of the ham strips decoratively over the set layer. Spoon in just enough aspic to anchor them, then return to the refrigerator briefly to set.
- Place one well-drained poached egg into each mold. Distribute the remaining ham and tarragon around the eggs without pressing down on them.
- Gradually pour in the remaining cooled aspic to fill the molds and cover the eggs completely. Gently tap the molds on the counter to release any trapped air bubbles.
- Refrigerate for at least four hours, until the aspic is completely set.
- To unmold, briefly dip the outside of each mold in warm water, wipe the base, place a chilled serving plate on top, and invert with a swift motion. Serve immediately.
Nutrition
Per serving
- Energy
- 470.8 kcal
- Protein
- 49.25 g
- Carbohydrate
- 7.85 g
- Fat
- 24.3 g
- Fibre
- 0.72 g
- Calcium
- 24.66 mg
- Iron
- 0.48 mg
- Magnesium
- 25.2 mg
