Poached Wild Gull’s Egg with Sea Kale and Truffle Mayonnaise
- 1 - 2 people Feeds
- 5m Prep time
- 10m Cook time
Description
Our wild gull’s eggs are foraged by licensed pickers who adhere to strict guidelines to ensure sustainability and minimal impact on the species. So while the season lasts, try your hand at this delicious poached gull’s egg dish. The rich, orange yolk is dramatic against the pale spears of delicately nutty sea kale. The two seasonal products pair beautifully so we hope you’ll try it for yourself.
- 2 wild gull's eggs
- 100g of sea kale
- 2l of water
- 2 tsp of truffle mayonnaise
- 150ml of vinegar
- Knob of butter
- Salt and pepper to taste
- 1. Bring the water and vinegar to the boil in a medium-sized pan. Carefully crack the eggs into two individual ramekins or small glasses. When the water is boiling gently tip the eggs into the pan and turn the heat right down to a low simmer. Cook for three and a half minutes then remove from the pan and place immediately in a bowl of iced water.
- 2. Meanwhile, place a frying pan over a medium heat and add a knob of butter to the pan. When it starts to bubble, add the sea kale spears and stir to coat. Season with a pinch of salt and allow them to wilt for a couple of minutes before removing them from the heat.
- 3. Serve the sea kale with the poached eggs, a teaspoon of truffle mayonnaise and a grind of pepper.