A luxurious dish featuring silky egg yolks gently poached in warm Olivani Pure Olive Oil, finished with aromatic truffle oil, finely grated parmesan and delicate micro chervil. Served with crisp golden QBA ciabatta soldiers for dipping, it delivers rich, velvety flavours and an indulgent balance of texture and taste.
Ingredients
Serves:
- 60 mL Olivani Pure Olive Oil (Olivani Olive Oil Pure 4 l)
- 1 each small QBA ciabatta, cut into thin pieces about 1cm wide (QBA White Ciabatta Roll 35 x 135g)
- each Flaked sea salt
- 500 mL Olivani Pure Olive Oil (Olivani Olive Oil Pure 4 l)
- 4 each very fresh eggs
- each Flaked sea salt and white pepper
- 10 mL truffle oil
- 5 mL finely grated parmesan
- each Small micro chervi
- each Flaked sea salt and cracked black pepper
Method
QBA CIABATTA SOLDIERS
1 small QBA ciabatta, cut into thin pieces about 1cm wide 60ml (¼ cup)
Olivani Pure Olive Oil
Flaked sea salt
POACHED EGG YOLKS
500ml (2 cups) Olivani Pure Olive Oil
4 very fresh eggs
Flaked sea salt and white pepper
TO FINISH
2 tsp truffle oil
1 tsp finely grated parmesan
Small micro chervil
Flaked sea salt and cracked black pepper
- Preheat oven to 190°C fan-forced. Lay the QBA ciabatta slices on a baking tray, drizzle generously with Olivani Pure Olive Oil and season with flaked sea salt. Bake for 10 to 12 minutes, turning once, until golden and completely crisp. Set aside.
- Pour the Olivani Pure Olive Oil into a small, deep saucepan – it should be deep enough to submerge an egg yolk. Heat the oil over the lowest possible flame to exactly 65°C, using a thermometer to monitor. Maintaining this temperature is the key to the dish.
- Carefully crack each egg and separate the yolk from the white, keeping the yolk intact. Gently lower each yolk one at a time into the warm oil using a slotted spoon, working in batches if needed to avoid crowding. Poach the yolks for 4 to 5 minutes, very gently basting the tops with warm oil using a spoon, until the outer surface is just set but the yolk is still completely liquid inside. Remove carefully with the slotted spoon and place each yolk into a shallow warmed bowl.
- Spoon a little of the warm infused Olivani Pure Olive Oil around each yolk. Drizzle over the truffle oil, scatter the finely grated parmesan and micro chervil over the top. Season with flaked sea salt and white pepper.
- Serve immediately with the ciabatta soldiers on the side for dipping.