Recipe Egg Flower with Crispy Garlic and Wild Mushrooms

Method

1. Peel the cloves of garlic and chop as finely as possible.

2. Clean the mushrooms well to remove possible remains of earth. Leave the smaller ones whole but break the larger ones into similar sized pieces.

3. Add oil to a frying pan, set at a high heat and add the garlic. Before the garlic browns, add the mushrooms and sauté.
   Season everything, remove from the heat and set aside.

4. Clean the leek, keeping the white part. Separate by layer and leave flat on the table before cutting into fine strips.

   Fry in oil that is not too hot until dry and crispy. Dry using absorbent paper and season lightly.

5. To make the egg flower, choose a bowl or mug and place cling film over the top, leaving space to add an open egg.

   Spread the surface where you will place the egg with oil and crack the egg into it. Dispose of the shell. Close the cling film with your fingers, as though it were a bag, and remove the air little by little.

   Finally, twist like a balloon and tie with string.

6. Heat some water in a pot (enough to cover the egg flower) and, when it comes to the boil, add the prepared egg flower and leave for 3½ minutes.

   Remove from the water, carefully cut the string and remove the egg using a spoon.

7. FINISHING THE DISH:

   Spoon some of the sautéed mushrooms into a deep dish.

   Place the egg flower on top of these. Add the meat sauce (beef or chicken), season with the fleur de sel with lemon, and place the chopped garlic and the crispy leek strips on top to give the dish volume.