Ingredients
- 4 eggs
- 300 g of white cheese
- 6 cloves of garlic
- 4 organic yellow lemons
-
flower of salt
- 40 cl of vinegar
- 100g butter
- 2 teaspoon(s) sweet paprika
- 2 teaspoon(s) of smoked paprika
- 6 spring onions
-
olive oil
Preparation
-
Drain the white cheese. Pass half of the garlic cloves through a mandolin to make petals. Reserve.
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Chop the rest of the garlic and mix it with the fromage blanc with the zest of the lemons and a pinch of fleur de sel.
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Poach the eggs in boiling water, previously vinegared, for 3 minutes. Remove them with a slotted spoon.
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Melt the butter in a saucepan over medium heat with a thin drizzle of olive oil. Add the garlic petals and paprika, then mix to create a foamy liquid.
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Arrange the fromage blanc at the bottom of each plate, add the poached egg, the garlic paprika butter and the sliced spring onions.
