Egg and potatoes sauce sous vide
For 6 servings
6 eggs
100 gr of leeks
1 leaf of bay tree
300 gr of potatoes
300 gr of lettuce
2 dl of vegetable broth
100 gr of bread
extra virgin olive oil
salt and pepper
Dice and sweat leeks in a casserole with some oil and bay tree leaf, then allow cooling. Place in a vacuum bag leek, the peeled and diced potatoes, julienne cut lettuce and some vegetable broth. Seal and submerge completely into the fusionchef water bath to cook at 75° for 50 minutes, allow cooling. Mix the preparation and add some salt and pepper.
Place the eggs in the fusionchef water bath to cook at 62° for 30 minutes.
Dice and toast the loaf of bread in the oven.
Pour the lettuce sauce into the serving dishes and finish adding the eggs and croutons.
This recipe was generously provided by Danilo Ange.